Crab and Avocado Salad

Ingredients for 4 main course servings

• 4 avocado pears
• lettuce

Ingredients for Salad

• 2 cans crabmeat (or 1 large crab, or equivalent lobster or shrimps)
• 3 tbs finely chopped celery
• ½ tsp salt
• ¼ pint mayonnaise
• 1 tbs tomato purée
• few drops chilli sauce
• 1 tbs lemon juice

Mix all the salad ingredients, saving 1 teaspoon lemon juice. Chill. Before serving, halve the avocado pears, sprinkle with remaining juice, pile filling high and serve on a bed of lettuce.

Variations:
Cheese and Avocado Salad - dice Blue, Rocquefort/Roquefort, Stilton, or Gruyère cheese very finely. Put either into the dressing as given above and serve in the avocado pears. More suitable for light main course.
Prawn and Avocado Salad - fill the avocado pear halves with prawns in mayonnaise.

Shrimp And Tomato Mould

Ingredients

• 425ml (¾ pint) tomato juice
• 20g (¾ oz.) gelatine
• 2 tsp lemon juice
• 2 or 3 minced gherkins
• endive, cucumber and shrimps to garnish
• seasoning as required
• dash of Worcestershire sauce
• 275g (½ pint) picked shrimps (fresh, frozen or canned)

Soften gelatine in 3 tablespoons cold water, then dissolve over heat. Stir in half the tomato juice and mix until gelatine is dissolved. Cool down with remaining tomato juice and add flavourings and seasoning to taste. Stir in shrimps last. When mixture shows signs of thickening, spoon into prepared individual moulds. Turn out shapes on to a lettuce or endive-lined dish, garnish with more shrimps and cucumber. Serve with salad dressing.