Chilled Avocado Crab Salad Cups

Ingredients

• 2 ripe but firm avocados
• 180 g cooked white crab meat, checked for shell
• 3 tablespoons Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 1 lemon, zested and juiced
• 1/3 cup finely diced cucumber
• 1 small celery stick, finely diced
• 2 radishes, finely sliced or diced
• 1 tablespoon chopped chives
• 1 tablespoon chopped dill, plus extra to finish
• 1/3 cup crisp sourdough crumbs or toasted breadcrumbs
• Fine sea salt and cracked black pepper
• Optional: tiny pinch of chilli flakes or cayenne

Method

1. Make the dressing. Stir Greek yogurt, olive oil, 2 teaspoons lemon juice, a little lemon zest, chives, dill, salt, and pepper until smooth. It should taste bright and lightly seasoned.
2. Fold the filling. Add crab, cucumber, celery, and radish. Fold gently with a spoon so the crab stays in visible flakes. Add more lemon only if the salad tastes flat.
3. Prepare the avocado cups. Halve the avocados and remove the stones. Brush the cut sides with lemon juice. If the wells are small, scoop out 1-2 teaspoons of flesh and stir it into the crab salad.
4. Fill and chill. Spoon the crab salad into the avocado halves. Chill for 10-15 minutes so the cups are cool and set, but do not leave them uncovered for long.
5. Finish just before serving. Top with sourdough crumbs, extra dill, lemon zest, black pepper, and optional chilli flakes. Serve with lemon wedges.