stuffed crab with fried avocados

Stew the chopped shallots with crushed garlic. Allow to cool. Make hard boiled eggs, let cool and chop them roughly. Mix with the cooled shallot and garlic preparation. Drain the canned crab meat. Separate the meat from the scissors from the rest. Mix the latter with the previous preparation. Season with salt, pepper and cayenne pepper. Make a liaison. Mix 25 cl of cream with 2 beaten egg yolks, a splash of white wine and a splash of fish stock.

Fill small casserole dishes with the crab preparation, cover with the liaison and place the meat from the crab claws on top. Place the crab dishes in a preheated oven at 185°C for 20 minutes. Halve unripe avocados, remove the skin and stone. Cut the flesh into half centimeter thick slices. Peel the slices and fry them in olive oil until golden brown. Season with salt and pepper. Clean the mixed lettuce and fry flat-leaf parsley in a pan, sprinkled with a little olive oil.Break the shell and poach for crab claws cooked briefly in hot fish stock. On the dinner plate: a bowl of crab from the oven with some fried flat parsley on top. In addition, some lettuce, a slice of lemon, two poached crab legs. Variant: you can fill empty crab dishes with the crab mixture to make really "stuffed crab" maintaining the rest of the presentation, as pictured.