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This delightful little starter is a fresh take on a 70’s classic – Avocado Ritz! It’s quick and easy to prepare, yet so elegant and light you can serve it with ease at your next summer soiree!

Crab leg meat is scarce but you can use crab sticks, or if you’re feeling extravagant, use prawns or even crayfish tails!

Crab & Avo Appetiser


  • 3 ripe avocados, cut into 1-cm cubes
  • lemon juice
  • salt and freshly-milled black pepper
  • 600 g crab leg meat, cooked and sliced into 1 cm slices
  • 65 ml sour cream
  • flat leaf parsley sprigs for garnish


Drizzle the avocado with lemon juice, season well and set aside.

To serve place an equal portion of the avocado at the bottom of 6 serving glasses. Place a layer of the crab slices onto the avocado followed by some avocado and end with a layer of the crab meat. Top with sour cream and garnish with a sprig of parsley.

Serves 6