Avocado Stuffed With Crabmeat Maison, or Cold Crab Salad

READY IN: 4hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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