Crab and Avocado Cups

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.

1 T.butter

 * 1 T. plain flour
 * 2 T. milk
 * 1 T. cream
 * 2 T. mayonnaise
 * 2 t. tomato paste
 * 1 t. lemon juice
 * 1¼ t. dry mustard
 * 3/4 c canned crab, (drained)
 * 1/4 c. cream cheese

Avocado Mixture

 * 1 avocado, chopped
 * 1 clove garlic, (minced garlic > 1 teaspoon )
 * 2 t. lemon juice
 * 1½ t. Tabasco sauce
 * 4 oz. cream cheese

Lettuce Cups

 * 1 butter lettuce
 * 6 small cups

Crab Mixture

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

Avocado Mixture

 * 1) Process 125 g of cream cheese, avocado, garlic, lemon juice and Tabasco together until smooth.

Lettuce Cups

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