Creolecrabstuffedavocados Recipes

CRAB-STUFFED AVOCADOS

Crab-Stuffed Avocados image

An avocado half makes the perfect vessel for this fresh, herb-flecked crab salad. With each spoonful, the rich avocado is the perfect foil to the sweet crabmeat and spicy horseradish dressing.

Provided by Food Network

Categories main-dish

Time 20m

Yield Serves 8

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
Juice of 2 lemons
¼ cup prepared horseradish
2 tsp. chopped fresh chives
2 tsp. Dijon mustard
1 tsp. white wine vinegar
1 pinch cayenne pepper
1½ tsp. salt
Freshly ground black pepper
1 lb. Louisiana jumbo lump crabmeat
4 avocados, halved and pitted
Baby greens for garnish

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.

CREOLE CRAB STUFFED AVOCADOS

Creole Crab Stuffed Avocados image

Recipe from www.letscookfrench.com and posted here for ZWT5. NOTE: after making this recipe, I have made some edits to the original recipe (it had too much mayo and it didn't give enough direction for the avocados).

Provided by januarybride

Categories Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 avocados, not overly ripe
2 tablespoons rice
10 crab sticks, chopped (I actually used canned crab)
2 tablespoons chopped tomatoes
2 -3 tablespoons mayonnaise
1 teaspoon mustard
3 drops Tabasco sauce
1 tablespoon ketchup
1 tablespoon lemon juice
1 tablespoon finely chopped herbs (chives, thyme, basil or whatever you like)
salt & pepper

Steps:

Steam the rice and let it cool.
In a small bowl, mix mayonnaise, mustard, salt & pepper, lemon juice, ketchup and tabasco.
Cut the avocados in half and scoop out the inside, leaving a small amount all around the skin to keep it sturdy. Set aside the skins.
Dice the avocado.
Sitr together the crab, mayonnaise mixture and the cooled rice. Then fold in the avocado and tomatoes. Taste the mixture and add any additional salt/pepper or seasoning that you like.
Fill each avocado half with the prepared mixture, sprinkle with chopped herbs and refrigerate until serving.

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