Crab and Avocado Cups

Description
Crab and avocado are perfect partners when served together. This is a lovely recipe to prepare for just a little something to delight your dinner guests!

This recipe can be made up to one day ahead of serving.

Ingredients
Crab Mixture
 * 15	grams	butter
 * 3	teaspoons	plain flour
 * 2	tablespoons	milk
 * 1	tablespoon	cream
 * 2	tablespoons	mayonnaise
 * 2	teaspoons	tomato paste
 * 1	teaspoon	lemon juice
 * 1¼	teaspoons	dry mustard
 * 170	grams	canned crab, (drained)
 * 60	grams	cream cheese

Avocado Mixture


 * 1		avocado, chopped
 * 1	clove	garlic, ( minced garlic > 1 teaspoon )
 * 2	teaspoons	lemon juice
 * 1½	teaspoons	tabasco sauce
 * 125	grams	cream cheese
 * Lettuce Cups
 * 1		butter lettuce
 * 6		small cups

Directions
Crab Mixture

1. In a mixing bowl, combine milk, mayonnaise and cream. 2. Melt butter in saucepan, stir in the flour and stir over the heat for 1 minute. 3. Gradually stir in the combined milk, mayonnaise and cream. Stir consistently over the heat until the mixture boils and thickens. 4. Remove from the heat, stir in tomatoe paste, lemon juice and mustard. 5. Cover mixture and allow to cool to room temperature. 6. Stir the crab into cooled sauce. 7. Process crab mixture and cream cheese until smooth. Avocado Mixture

1. Process 125g of cream cheese, avocado, garlic, lemon juice and tabasco together until smooth. Lettuce Cups

1. Drop lettuce leaves into a pan of boiling water. Drain immediately. 2. Place leaves in a bowl of iced water. 3. Drain immediately. 4. Line 6 individual 125 ml cup dishes with the lettuce leaves. 5. Spoon crab mixture evenly into lettuce-lined cups and refrigerate for 1 hour. 6. Spoon avocado mixture evenly over crab mixture. 7. Top with remaining reserved lettuce leaves and refrigerate for several hours or overnight prior to serving. 8. To serve, up end cups onto a plate, garnish with lemon slices and avocado slices.