Crab Meat And Shrimp Stuffed Avocados Food

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:

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

CRAB-STUFFED AVOCADO HALF-SHELLS

Steps:

• Prepare the sauce by mixing the mayonnaise, celery, chives, Tabasco sauce, salt and pepper.
• Reserve.
• Cut avocados in half lengthwise.
• Separate the halves by gently turning them in opposite directions, and then remove the pits.
• Using a spoon, remove the avocado meat and dice. Immediately sprinkle with lemon juice.
• Leave the shells intact.
• Remove the crabmeat from the shells and chop coarsely.
• Gently mix avocado and crabmeat, and then fold in sauce.
• Adjust seasoning as need be.
• Stuff avocado half-shells with mixture and decorate each with a sprig of dill.

CRAB STUFFED AVOCADO

Steps:

• Place the crabmeat in a paper towel-lined bowl.
• Allow to stand for 15 minutes.
• Remove paper towel.
• Mix mayonnaise, lemon pepper, celery, pickle relish and toasted almonds together.
• Gently toss with crabmeat.
• Slice avocado in 2 around the seed.
• Split and remove seed and discard.
• If desired, put a little lemon juice on the avocado before filling. Fill seed hole and tops of avocado with crab mixture sprinkle with a little paprika, and serve immediately on a green bed of lettuce.

SHRIMP SALAD-STUFFED AVOCADOS RECIPE

Steps:

• In a small bowl, combine the first 11 ingredients.
• Spoon into avocado halves. Serve immediately.

AVOCADO STUFFED WITH CRABMEAT MAISON, OR COLD CRAB SALAD

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.

AVOCADO STUFFED WITH CRAB

Steps:

• Carefully peel the avocados, then cut in half lengthwise. Or you can keep the peel on.
• Sprinkle with lemon juice to prevent discoloration.
• Set each half on a plate filled with lettuce.
• Combine flaked crab meat, celery, onion, lemon juice and mayonnaise.
• Season with a dash of salt.
• Fill hollow of each avocado with crab mixture.
• Top crab mound with dressing and garnish each pile with whole crab legs and quarters of hard-boiled egg.
• Sprinkle all with a dash of paprika an top with ripe olive's.