4 tbsp olive
4 canned anchovies in oil, drained, finely
chopped
1 garlic clove, peeled and crushed
1 oz walnuts, finely chopped
1 tsp prepared Continental mustard
1 tbsp finely chopped parsley
1 tsp finely chopped capers
1/2 tsp finely chopped fresh mint
1 tbsp lemon juice
1 tbsp wine or cider vinegar
2 large, ripe avocados
extra lemon juice
6 oz light and dark crabmeat
4 lettuce-lined plates |