Avocado with Sweet Piquanté Peppers & Crab

made with Peppadew Peppers from The Peppadew Place

12 chopped PEPPADEW™ Sweet Piquanté Peppers
1 tin crab meat, approximately 8 1/2 oz
2 ripe avocados
2 tsp lime or lemon juice
1 1/2 tblsp mayonnaise
2 tsp tomato sauce
2 tsp Cognac
salt & pepper
4-8 blades chives

 

· Drain the crab, remove any gristle and cut into small pieces
· Reserve 4 attractive pieces for garnish
· Cut the avocados in half lengthwise
· Remove the seed and spoon out the flesh
· Clean the skins, dry them and then chop the flesh finely
· Mix with the lime or lemon juice and transfer to the mixing bowl
· Add the mayonnaise, tomato sauce, cognac, salt and pepper
· Place a hand blender on the bottom of the bowl and blend until a smooth sauce is

   obtained
· Taste and add a little more tomato sauce, salt and/or pepper, if necessary
· Spoon the pieces of crab and Sweet Piquanté Peppers through the sauce
· Fill the avocado skins with the mixture
· Garnish with the reserved pieces of crab and with the blades of chives, cut into 2

   1/2 inch pieces

Serves 4.