AVOCADO STUFFED WITH CRABMEAT MAISON, OR COLD CRAB SALAD

Avocado Stuffed With Crabmeat Maison, or Cold Crab Salad image

I made this recently when our supper club decided to brunch instead of supper; everyone loved it. The recipe comes from a cookbook from one of the oldest and most loved New Orleans fine dining restaurants (Galatoire's); it would be perfect for any brunch or luncheon. It calls for iceberg lettuce, which I usually hate, but they insist on using it b/c the dressing works better, so I did. Also, use very good crabmeat. I am not including the dressing recipe in the ingredients/directions b/c it makes more than you need for this salad, but I am writing it out here b/c it is simple and necessary (and you will want to drizzle it on the finished salad): Creole Mustard Vinaigrette 1/3 c red wine vinegar, 1/2 c creole mustard, 2/3 c vegetable oil, salt and pepper to taste, whisk together in small bowl.

Provided by larchie

Categories Crab

Time 4h

Yield 8 serving(s)

Number Of Ingredients 15

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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

Steps:

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.

*** Explore more Avocado Stuffed With Crabmeat Maison, Or Cold Crab Salad Recipes »

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khan Fawad

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I'm not a big fan of avocados, but I really enjoyed this recipe. The crabmeat and dressing really balance out the avocado flavor.

chevy Luv

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I love this recipe! It's so simple, yet so delicious.

ivan sk

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This recipe is easy to make and it's always a crowd-pleaser.

Iyanna Grier

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I've made this recipe several times and it's always a hit. It's a great appetizer or main course.

Usrat Ahmed

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This recipe is a bit pricey, but it's worth it for a special occasion.

Morgen

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I made this recipe for my family and they loved it. It's a great way to get kids to eat more seafood.

SANELE JULIA Mkwanazi

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I'm not a big fan of mayonnaise, so I used Greek yogurt instead. It was just as good.

Andrian Clement

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This recipe is perfect for a summer party. It's light and refreshing.

Ayaz Janh

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I used canned crabmeat for this recipe and it turned out great.

Shahram Khqn

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I added a bit of lemon juice to the crabmeat salad to give it a little extra flavor.

Vash Williams

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This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and elegant appetizer.

abundance esetejovwo

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I've never had avocado stuffed with crabmeat before, but I'm definitely a fan now. This is a great recipe!

Markco Hicks

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I made this for a party and it was a huge hit. Everyone loved it.

Fridah Mulongo

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This recipe is a keeper! It's a great way to use up leftover crabmeat.

Angel Mendez

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I was hesitant to try this recipe because I'm not a big fan of avocados. But I was pleasantly surprised by how much I enjoyed it. The crabmeat and dressing really balance out the avocado flavor.