Avocado mascarpone cream with crab Recipe

Ingredients

• 2 ripe avocados, flesh removed
• 1 lime's juice
• 125 mL (½ cup) mascarpone
• 1 each: celery
• 1 french shallot finely chopped
• 30 mL (2 tbsp.) fresh Compliments Dill, finely chopped
• To taste, salt and pepper
• 150 g (5 oz.) crab leg meat, shredded with a fork
• ½ mango, julienned
• 3 baby bell peppers, diced
• 15 mL (1 tbsp.) finely chopped celery leaves
• 10 mL (2 tsp.) olive oil
• 1 lime (zest and juice)
• To taste, salt and pepper