Try this Avocado with Crab recipe, or contribute your own.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

1 Head iceberg lettuce
8 tb mayonnaise
1/2 c garlic ; Finely minced, peeled
2 Lemons
15 oz Crab meat ; or 1-lb fresh crab meat
1 dr Tabasco ; (To 2 drops)
Salt ; depending
1 pinch Cayenne
4 drops Worcestershire ; (To 6 drops)
1 pn White pepper
4 avocados ; Ripe

Servings

INSTRUCTIONS

1. Split the avocados in half lengthwise and remove the pits. With a melon-ball cutter, gently enlarge the cavity toward the stem end. 2. With a fork, mash the avocado pulp which was removed. 3. 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. 4. Divide the crab mixture among the eight avocado halves. 5. 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. 6. 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. 7. Cut each lemon in quarters and garnish the serving platter with the slices of lemon. Serve. If desired, offer additional mayonnaise separately. CHEFS 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, dont 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 Chefs 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

NOTES

Alert editor

Avocado with Crab

1 Head  iceberg lettuce 
8 tb mayonnaise 
1/2 c garlic Finely minced, peeled
2  Lemons 
15 oz Crab meat or 1-lb fresh crab meat
1 dr Tabasco (To 2 drops)
  Salt depending
1 pinch Cayenne 
4 drops Worcestershire (To 6 drops)
1 pn White pepper 
4  avocados Ripe

1.  Split the avocados in half lengthwise and remove the pits.  With a  melon-ball cutter, gently enlarge the cavity toward the stem end.    2.  With a fork, mash the avocado pulp which was removed.    3.  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.    4.  Divide the crab mixture among the eight avocado halves.    5.  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.    6.  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.    7.  Cut each lemon in quarters and garnish the serving platter with  the slices of lemon.  Serve.  If desired, offer additional mayonnaise  separately.    CHEFS 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, dont 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 Chefs 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

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (296g)
Recipe Makes: 8

Calories: 365
Calories from Fat: 229 (63%)

Amt Per Serving		% DV

	Total Fat 25.4g	34 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 12.6g
	Polyunsanturated Fat 7.4g
Cholesterol 49.1mg		15 %
Sodium 382.9mg		13 %
Potassium 868.7mg		23 %
Total Carbohydrate 26g		8 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 17.2g
Protein 13.9g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 365

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe