Crab and Avocado Cups

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


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

Avocado Mixture


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

Lettuce Cups


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