Avocado, crab and prawn salad
3 avocados. 6 soup spoons mayonnaise. 1 coffee spoon salt. Pepper and Tabasco sauce to taste. 1 soup spoon vinegar. 2 soup spoons grated onion. 1 can of crab. 2 packets of lemon gelatine. 2 packets tasteless gelatine. 1 cup hot water. ½ cup cold water. 1 prawn.
Squeeze the avocados with a fork. Add the mayonnaise, the salt, the pepper, the Tabasco, the vinegar and the onion. Mix with the crab. Prepare the lemon gelatine in a cup hot water. Prepare the other gelatine in cold water and mix both. Let it solidify before adding the rest. Incorporate the avocado mixture. Fill a mould, refrigerate 4-6 hours. Serve on top of chopped lettuce and decorated with the prawns.