Sunday, December 7, 2008

Baked Avocado with Crab Meat

Serves: 4


1 cup (8 3/4 fl oz/250 ml) milk
1 carrot, peeled and chopped
1 stick celery, chopped
1 spring onion, chopped
2 bay leaves
3 peppercorns
1 ounce (30 g) butter
3 tablespoons flour
1 tablespoon tomato sauce
1 teaspoon lemon juice
2 spring onions, finely chopped
1 x 6.5 ounce (200 g) can crab meat, drained
2 firm ripe avocados

Microwave Method:

1. Place milk, carrot, celery, spring onion, bay leaves and peppercorns in a jug. Heat for 4-5 minutes oh HIGH.
2. Allow to stand 10 minutes, strain milk.
3. Melt butter for 15-20 seconds on HIGH.
4. Add flour. Cook a further 30-40 seconds on HIGH.
5. Stir milk. Cook for 2 and a half to 3 minutes on HIGH, stir twice during cooking.
6. Add tomato sauce, lemon juice, spring onions and crab meat.
7. Cut avocados in half and remove stone. Spoon or pipe filling into the center of each avocado half.
8. Place in a pie plate and heat for 3-4 minutes on MEDIUM.
9. Serve immediately with French bread.

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