Crab And Avocado Cocktail
|Tomato paste||1 Tablespoon|
|Mayonnaise||1⁄4 Cup (4 tbs)|
1 Put 6 small glass dishes into the refrigerator.
2 Cook the eggs in boiling water for 10 minutes. Cool them in cold water and then shell them.
3 Flake the crabmeat, removing the cartilage. Add the tomato paste to the mayonnaise. Pass the hard-boiled eggs through a food mill or chop them.
4 Mix together the crabmeat, chopped eggs and the mayonnaise in a bowl. Season.
5 Cut the avocados in half, take out the pits, cut the flesh into large cubes and place them in the chilled dishes. Cover with the crab mixture and sprinkle with paprika. Chill until ready to serve.