Crabmeat And Avocado Profiteroles Recipes

CRAB-STUFFED AVOCADOS

Steps:

• In a bowl, combine the first 8 ingredients. Spoon onto avocado halves. Serve immediately.

CRAB & AVOCADO TOSTADAS

Steps:

• Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt. Leave to soften while you get everything else ready.
• Mix together the crabmeat, spring onions and half the chilli. Season with black pepper and set aside. Mash the avocado with the remaining lime juice, garlic and some seasoning. You can leave it quite chunky or mash it until smooth. Stir in the rest of the chilli.
• Bend each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top with the salad leaves, then mashed avocado. Finish with the crabmeat and drained pickled onion. Serve with lime wedges for squeezing over.

AVOCADO CRAB BOATS

Steps:

• Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves., Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.

CRAB-STUFFED AVOCADOS

Steps:

• To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
• To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.

SEAFOOD STUFFED AVOCADOS

Steps:

• In a bowl, mix the crab, shrimp, cucumber, mayonnaise, and parsley. Season with salt, and pepper. Cover, and chill until serving.
• Slice the avocados lengthwise, and remove the pit. Scoop out the flesh of the avocado, leaving about 1/2 inch on the peel. Spoon the seafood mixture into the hollowed centers of the avocado halves. Sprinkle the tops with paprika.

CRAB-STUFFED AVOCADOS

Steps:

• In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt and pepper. Just before serving, gently fold the Louisiana crabmeat into the mayonnaise mixture, being careful to not break up the lumps. Drop heaping spoonfuls of the crab mixture into the avocados and scatter greens on top to serve.

CRAB AND AVOCADO DUET

Steps:

• Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
• Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
• Excellent source of: Protein
• Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

AVOCADO AND LUMP CRAB SALAD

Steps:

• In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste.
• Add crab meat and gently toss.
• Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
• Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad.
• This makes 2 servings, place on two plates with lettuce if you wish and serve.

AVOCADO AND CRABMEAT DIP

Steps:

• Pick through crabmeat to get out all the shells.
• Lightly mix all ingredients not breaking up crabmeat pieces.
• Serve on mini-toasts or your favorite cracker.

CRAB AND AVOCADO SALAD

Steps:

• In a bowl, combine crab meat, avocado, apple and cilantro. Add lime juice, olive oil and Dijon mustard, season with freshly ground pepper and mix well.
• Arrange arugula in 4 bowls (about 1 1/2 cups per plate) and top with crab avocado mixture.

CRABMEAT AND AVOCADO PROFITEROLES RECIPE

Steps:

• For the crabmeat and avocado salad: Place the crabmeat in a bowl and combine with the avocado, lime juice, buttermilk, chives and cilantro. Season generously with salt, pepper and cayenne. For the dough: Preheat oven to 450°. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with wooden spoon or paddle to incorporate. Return the saucepot to high heat and cook, stirring for about one minute. The mixture will form a ball and coat the pan with a thin film. Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until dough gets thick and ribbony. Fit a pastry bag with a round tip #5 and fill with the warm dough. Line a heavy cookie sheet with parchment paper. Pipe about 40-50 1 inch mounds about 2 inches apart. Bake for 10-15 minutes, until golden and puffed. Reduce heat to 350° and bake for another 10 minutes or until they are golden brown and there is no sign of moisture in the crevices. Use when cool or freeze wrapped in a plastic bag for 2-3 months. To assemble: Using a serrated knife, cut the profiteroles in half and fill with the crabmeat and avocado filling Arrange on a platter and serve immediately.

SEARED TUNA WITH WASABI-AVOCADO AIOLI RECIPE

Steps:

• Combine first 5 ingredients and 1/8 tsp. salt in a blender. Process until smooth. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish with 1/8 tsp salt and pepper. Cook fish 2 to 3 minutes on each side or to desired degree of doneness. Serve immediately with avocado aioli. In lieu of the skillet cooking, you can also prepare the tuna on the grill.