Step: 1/12

Halve the avocados.

Step: 2/12

Remove the stones.

Step: 3/12

For the guacamole, scoop out the pulp from 1 avocado and place in a bowl. Cut the lemons in half and squeeze the juice. Add 1 tbsp lemon juice to the avocado in the bowl.

Step: 4/12

Blitz with a hand blender to a creamy mixture. Season with salt and lemon juice.

Step: 5/12

Peel the remaining avocado halves.

Step: 6/12

Or lift the peel with a small knife on one side and pull it off.

Step: 7/12

Cut 2 avocado halves into slices.

Step: 8/12

Enlarge the central well of 4 halves with a spoon a little.

Step: 9/12

Brush the halves with lemon juice.

Step: 10/12

Drain the crab and mix with the yogurt, mayonnaise, salt, pepper, chervil and corn. Taste and use to fill the hollowed avocados.

Step: 11/12

Cut out small balls from the remaining 2 halves with a melon baller. Dice the remaining avocado.

Step: 12/12

Place the avocado slices, cubes and balls on plates. Drizzle with some lemon juice so that they do not brown.