Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Avocado With Crab Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
4 Ripe avocados
15 Ounce(s) Crab meat or
1 Pound(s) Fresh crab meat
8 Tb mayonnaise
4 To 6 drops Worcestershire
SAUCE
1/2 Cup(s) Finely minced, peeled
Celery stalks
Salt, depending on the
saltiness of the crab
meat
1 Pinch(s) White pepper
1 Pinch(s) Cayenne or
1 To 2 drops Tabasco
1 Head iceberg lettuce
2 lemons
Directions:
Split the avocados in half lengthwise and remove the pits. With a
melon-ball cutter, gently enlarge the cavity toward the stem end. With
a fork, mash the avocado pulp which was removed. Mix the pulp with 4
tbs. of the mayonnaise, salt if needed, pepper and cayenne or Tabasco.
Gently fold in the crab meat and the celery. Divide the crab mixture
among the eight avocado halves. Mix the Worcestershire sauce with the
remaining 4 tbs. mayonnaise. With a pastry bag or a cone made from wax
paper, pipe approximately 1/2 tbs. of the mayonnaise mixture on each
filled avocado half. Remove the outside leaves of the iceberg lettuce.
Arrange the leaves on a serving platter. Cut the inside part of the
lettuce into very thin strips and make 8 small nests on the leaves
lining the serving platter. Place an avocado half on each nest. Cut
each lemon in quarters and garnish the serving platter with the slices
of lemon. Serve. If desired, offer additional mayonnaise separately.
CHEF'S SECRET: When you buy avocados, they should not be soft but, if
pressed gently, should give about the same resist-ance as an orange.
Once at home, pack each avocado in a brown paper bag and leave them at
room temperature overnight. Of course, chill before serving. If you
use canned crab meat, it is advisable to pick it over. Sometimes you
may find a small piece of the shell. Definitely taste it for
saltiness. Certain brands improve with a quick rinsing with water. If
you have to rinse it, don't do it under the faucet. Place the meat in
a sieve and dip the sieve in a small amount of water. Loosen the meat
with one finger, then remove the sieve from the water and shake the
meat dry. The flavor will not be destroyed, but the saltiness of the
canning liquid will be gone. Enlarging the cavity of the avocados with
a melon-ball cutter has two purposes; you have the subtle taste of the
pulp in the crab mixture, and it is easier to arrange the filling
without making it messy. Definitely peel the celery stalks for this
dish with a potato peeler so that no strings get into the salad. The
celery is needed for its crunchy texture to counterbalance the
softness of the avocado and mayonnaise and the fleshy chewiness of the
crab meat. If you do not care for the taste of celery, you can
substitute peeled, seeded, finely chopped cucumber. Makes 8 servings.
From "The Chef's Secret Cookbook", Louis Szathmary, Quadrangle Books,
Chicago. 1972. Posted by Stephen Ceideberg; March 14 1993. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 221
Calories From Fat: 126
Total Fat: 14.9g
Cholesterol: 36.6mg
Sodium: 51.6mg
Potassium: 598.1mg
Carbohydrates: 8.7g
Fiber: 6.2g
Sugar: <1g
Protein: 15.2g


Scale this recipe to Servings [?]