Preparation

Step: 1/12

Halve the avocados.

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Remove the stones.

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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.

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

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Peel the remaining avocado halves.

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

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Cut 2 avocado halves into slices.

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

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Brush the halves with lemon juice.

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

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

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