Avocado Stuffed With Crabmeat Maison, or Cold Crab Salad
Ready In: 4 hrs
Serves: 8
Ingredients
- 2 large egg yolks
- 2 tablespoons red wine vinegar
- 1 tablespoon creole mustard (or 1 tablespoon any coarse grainy brown mustard)
- 1 teaspoon lemon juice, fresh
- 1 cup vegetable oil
- 1⁄4 cup nonpareil capers, drained
- 1 bunch green onion, chopped
- 1 tablespoon parsley, curly, fresh, chopped
- salt
- white pepper
- 1 lb lump crabmeat
- 4 avocados, ripe and soft
- creole mustard vinaigrette (see above)
- 1 head iceberg lettuce, cut into large ribbons
- 2 large tomatoes, fresh and cut into wedges
Directions
- Crabmeat Maison:
- Combine egg yolks, vinegar, mustard, and lemon juice in mixing bowl, and whisk together (until well combined); whisk in oil slowly until emulsified (this might work better in food processor, but I did by hand).
- Fold in capers, parsley, and onions, and season with salt and pepper. Chill for 2 to 4 hours.
- Shortly before serving, gently fold in crabmeat, taking care not to break any of the lumps; set aside.
- Stuffed Avocado Salad:
- Slice the avocados lengthwise, and remove the pits. Peel and set the 8 halves aside.
- Create a bed of lettuce on 8 chilled plates. Nest the avocado halves in the center of the lettuce covered plates.
- Evenly divide the Crabmeat Maison into the cavities of the avocados, forming little mounds.
- Add a wedge of the tomato to each plate, and drizzle with the Creole Mustard Vinaigrette.
- Serve immediately.
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