Ingredients
-
2
-
2
-
1
-
1
-
1
-
1/4
-
1
-
1
-
-
-
1
-
4
-
-
1
-
2
Directions
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 , 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Crabmeat Maison: |
|
2
Done
|
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). |
|
3
Done
|
Fold in Capers, Parsley, and Onions, and Season With Salt and Pepper. Chill For 2 to 4 Hours. |
|
4
Done
|
Shortly Before Serving, Gently Fold in Crabmeat, Taking Care not to Break Any of the Lumps; Set Aside. |
|
5
Done
|
Stuffed Avocado Salad: |
|
6
Done
|
Slice the Avocados Lengthwise, and Remove the Pits. Peel and Set the 8 Halves Aside. |
|
7
Done
|
Create a Bed of Lettuce on 8 Chilled Plates. Nest the Avocado Halves in the Center of the Lettuce Covered Plates. |
|
8
Done
|
Evenly Divide the Crabmeat Maison Into the Cavities of the Avocados, Forming Little Mounds. |
|
9
Done
|
Add a Wedge of the Tomato to Each Plate, and Drizzle With the Creole Mustard Vinaigrette. |
|
10
Done
|
Serve Immediately. |
