Seafood Stuffed Avocados

2 medium ripe avocadoes
2 T lemon juice
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Seafood: {omitted}
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120 gram can crab, drained and patted dry
100 grams cooked langoustines, patted dry
100 grams hand peeled shrimp
1/3 c light mayonnaise
1 celery rib, finely chopped
1/2 small red bell pepper, finely chopped
2 green onions, finely chopped
2 t chopped fresh dill
salt, pepper and Tabasco sauce to taste

Cut avocados lengthwise in half and carefully remove the pit. Trim a little from the bottom so they will sit up straight, and then set a half avocado on each of 4 plates. Brush avocadoes with lemon juice. Combine salad ingredients in a bowl, then divide and pack in and on the avocadoes. If desired, garnish tops with some finely chopped red pepper and green onion. Serve it with a green or Caesar salad for tasty lunch or dinner. Makes 4 servings. Note: Langoustines are like mini lobster tails.