Avocado Filled with Crabmeat
Yield
4 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
avocados
|
*
|
| ½ | pound |
crab meat
|
|
| 1 | dash |
red hot pepper sauce
optional |
*
|
| ¼ | cup |
celery
minced |
|
| 1 | x |
mayonnaise
|
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
lettuce
shredded |
*
|
| 4 | large |
eggs
hard cooked and chopped |
|
| 4 | each |
anchovy fillets
|
*
|
| 4 | strips |
pimentos
|
*
|
| 1 | each |
lemon
cut into four wedges |
|
| 1 | each |
tomatoes
cut in 4 wedges |
|
| 1 | x |
black olives
|
*
|
| 1 | x |
parsley sprigs
|
*
|
| Herbed mayonnaise dressing | |||
| 1 | cup |
mayonnaise
|
|
| 1 | dash |
tarragon leaves
|
*
|
| 1 | dash |
chervil
|
*
|
| 2 | tablespoons |
chives
chopped |
|
| 2 | tablespoons |
tomato purée (passata)
or more |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
avocados
|
*
|
| 226.8 | g |
crab meat
|
|
| 1 | dash |
red hot pepper sauce
optional |
*
|
| 59 | ml |
celery
minced |
|
| 1 | x |
mayonnaise
|
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
lettuce
shredded |
*
|
| 4 | large |
eggs
hard cooked and chopped |
|
| 4 | each |
anchovy fillets
|
*
|
| 4 | strips |
pimentos
|
*
|
| 1 | each |
lemon
cut into four wedges |
|
| 1 | each |
tomatoes
cut in 4 wedges |
|
| 1 | x |
black olives
|
*
|
| 1 | x |
parsley sprigs
|
*
|
| Herbed mayonnaise dressing | |||
| 237 | ml |
mayonnaise
|
|
| 1 | dash |
tarragon leaves
|
*
|
| 1 | dash |
chervil
|
*
|
| 3E+1 | ml |
chives
chopped |
|
| 3E+1 | ml |
tomato purée (passata)
or more |
|
Directions
Combine 1 cup mayonnaise, tarragon, chervil and chives.
Add just enough tomato purée to give dressing a pourable consistency and delicate color.
Set aside.
To make salad, cut avocados in halves and remove seeds.
Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to moisten.
Season to taste with lemon juice, salt and pepper.
Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs.
Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley.
Serve dressing on side.
