Avocado Stuffed With Crabmeat Maison, Or Cold Crab Salad

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

• Servings: 8
• 2 large egg yolks
• 2 tablespoons red wine vinegar
• 1 tablespoon creole mustard (or 1 tablespoon any coarse grainy brown mustard)
• 1 teaspoon lemon juice, fresh
• 1 cup vegetable oil
• 1/4 cup nonpareil capers, drained
• 1 bunch green onion, chopped
• 1 tablespoon parsley, curly, fresh, chopped
• salt
• pepper
• 1 lb lump crabmeat
• 4 avocados, ripe and soft
• creole mustard vinaigrette (see above)
• 1 head iceberg lettuce, cut into large ribbons
• 2 large tomatoes, fresh and cut into wedges

Recipe

• 1 crabmeat maison:.
• 2 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 fold in capers, parsley, and onions, and season with salt and pepper. chill for 2 to 4 hours.
• 4 shortly before serving, gently fold in crabmeat, taking care not to break any of the lumps; set aside.
• 5 stuffed avocado salad:.
• 6 slice the avocados lengthwise, and remove the pits. peel and set the 8 halves aside.
• 7 create a bed of lettuce on 8 chilled plates. nest the avocado halves in the center of the lettuce covered plates.
• 8 evenly divide the crabmeat maison into the cavities of the avocados, forming little mounds.
• 9 add a wedge of the tomato to each plate, and drizzle with the creole mustard vinaigrette.
• 10 serve immediately.