AVOCADO STUFFED WITH CRABMEAT MAISON, OR COLD CRAB SALAD
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
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.
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