This is my nod to the classic eighties dish of stuffed avocado, which I always think of as very American after reading The Bell Jar as a teenager. Helpfully, this version has no crabmeat – it’s a combination of the baked avocado stuffed with blue cheese and bacon which I had in Tennessee, and the (unbaked) version my mother used to make when I was younger with raisins, walnuts and Philadelphia.