Avocado with Sweet Piquanté Peppers and crab

What you'll need

1 (250g) tin crab meat
2 ripe avocados
12 Mild Peppadew™ Sweet Piquanté Peppers, chopped
1 dessertspoon lime or lemon juice
1 1/2 tablespoons mayonnaise
1 dessertspoon tomato purée
1 dessertspoon Cognac
Salt and freshly ground black pepper
4 to 8 chive blades to garnish

How you do it

1. Drain the crab meat. Remove any gristle and cut into small pieces. Reserve 4 attractive pieces for garnish.
   
   
2. Carefully cut the avocados in half lengthways. Remove the stones and spoon out the flesh. Clean the skins, dry and set aside. Chop the flesh finely. Mix with the lime (or lemon) juice and transfer to a measuring jug. Add the mayonnaise, tomato purée, cognac, salt and pepper. Using a hand blender blend the mixture until it has the consistency of a smooth sauce.
   
   
3. Gently toss the pieces of crab and Sweet Piquanté Peppers into the sauce. Fill the 4 avocado skins with the mixture. Garnish with reserved pieces of crab and chive.