Crab and Avocado Cups

Ingredients

In a mixing bowl, combine milk, mayonnaise and cream.
Melt butter in saucepan, stir in the flour and stir over low heat for 1 minute.
Gradually stir in the combined milk, mayonnaise and cream.
Stir consistently over the heat until the mixture boils and thickens.
Remove from the heat, stir in tomato paste, lemon juice and mustard.
Cover mixture and allow to cool to room temperature.
Stir the crab into cooled sauce.
Process crab mixture and cream cheese until smooth.
Process 125 g of cream cheese, avocado, garlic, lemon juice and Tabasco together until smooth.
Drop lettuce leaves into a pan of boiling water.
Drain immediately.
Place leaves in a bowl of iced water.
Drain immediately.
Line 6 individual 125 ml cup dishes with the lettuce leaves.
Spoon crab mixture evenly into lettuce-lined cups and refrigerate for 1 hour.
Spoon avocado mixture evenly over crab mixture.
Top with remaining reserved lettuce leaves and refrigerate for several hours or overnight prior to serving.
To serve, upend cups onto a plate, garnish with lemon slices and avocado slices.

This article uses material from the "Crab and Avocado Cups" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License