Crabmeat Filled Avocado Food

CRAB-STUFFED AVOCADOS

Steps:

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

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.

CRABMEAT FILLED AVOCADO

Steps:

• Cut avocados in half lengthwise and remove pit.
• Sprinkle with lemon juice and salt.
• Place in a greased baking dish.
• In a bowl combine crabmeat, celery, eggs, pimiento, onion, salt and mayonnaise.
• Spoon this mixture into avocado halves.
• Combine bread crumbs with butter and sprinkle mixture over crabmeat mixture.
• Bake at 400°F for 10 minutes.
• Sprinkle almonds on top.
• Bake for 5 more minutes until avocado is tender.
• Serve immediately.

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-FILLED TORTILLAS WITH AVOCADO SAUCE

Steps:

• In a bowl, toss together the zucchini, crab meat, jalapenos, onion, 2 tablespoons cilantro, lime zest and juice, 1 1/2 teaspoons salt and pepper. Set aside. Place the avocado, yogurt and remaining salt in a food processor and pulse to produce a coarse puree.
• Steam the tortillas until softened. Place a heaping 1/4 cup of the crab mixture in the center of each one and roll the tortilla around it. Divide the greens among 4 plates and place 2 of the tortillas on each plate. Top with a large dollop of the avocado sauce, sprinkle with the tomatoes and remaining cilantro and serve.

LUMP CRABMEAT AND AVOCADO CROSTINI

Steps:

• 1. Preheat oven to 450 degrees F.
• Brush olive oil on both sides of the bread pieces, then toast for 5 minutes.
• Mash the avocado and season with salt, pepper, and chili pepper flakes.
• Combine crab meat, melted butter, and lemon juice. Season to taste.
• Top baguette slices with mashed avocado then and crab meat mixture.
• Garnish with freshly grated pepper and parsley.

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.

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 WITH SPICY CRABMEAT

Steps:

• Combine the crabmeat, green shallot, sour cream (or yoghurt) and cayenne pepper in a bowl.
• Spoon the crabmeat mixture evenly among avocado halves.
• Place avocado halves and lettuce leaves in a shallow serving bowl and season with pepper.