Preparation
Halve the avocados.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000621/000621_step_1_M.jpg)
Remove the stones.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000621/000621_step_2_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000621/000621_step_3_M.jpg)
Blitz with a hand blender to a creamy mixture. Season with salt and lemon juice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000621/000621_step_4_M.jpg)
Peel the remaining avocado halves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000621/000621_step_5_M.jpg)
Or lift the peel with a small knife on one side and pull it off.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000621/000621_step_6_M.jpg)
Cut 2 avocado halves into slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000621/000621_step_7_M.jpg)
Enlarge the central well of 4 halves with a spoon a little.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000621/000621_step_8_M.jpg)
Brush the halves with lemon juice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000621/000621_step_9_M.jpg)
Drain the crab and mix with the yogurt, mayonnaise, salt, pepper, chervil and corn. Taste and use to fill the hollowed avocados.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000621/000621_step_10_M.jpg)
Cut out small balls from the remaining 2 halves with a melon baller. Dice the remaining avocado.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000621/000621_step_11_M.jpg)
Place the avocado slices, cubes and balls on plates. Drizzle with some lemon juice so that they do not brown.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000621/000621_step_12_M.jpg)