Recipe #5291
Avocado Stuffed with Spicy Crab Salad
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 0 min |
| Total: | 25 min |
6
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Chef Ian Perreault |
Wine & food pairing
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Recipe ingredients
- ¼ cup (60 mL) mayonnaise*
- 1 garlic clove, chopped
- 1 tsp. (5 mL) tabasco
- 1 stalk celery, chopped
- To taste salt
- 6 cocktail onions, chopped
- ½ bunch chives, minced
- ½ grapefruit, segmented
- 7 oz. (200 g) crabmeat, flaked
- 3 avocados
- 1 Tbsp. (15 mL) grapefruit juice*
- ¾ cup (180 mL) sushi rice (or short-grain rice), cooked
Preparation
In a bowl, combine mayonnaise, garlic, Tabasco and Celery. Salt.
Dice 1 grapefruit segment.
Stir in onions, chives, diced grapefruit and crabmeat, until salad is blended.
Cut avocados in two. Remove stones and some pulp for a bigger hole. Set aside.
Sprinkle avocados and reserved pulp with grapefruit juice.
Mix ¼ of the crab salad with the rice and fill the avocados.
Add a little avocado pulp and remaining crab salad.
Decorate with grapefruit segments.
Suggestion
To ripen avocados, place them in a brown paper bag and keep them in a cool spot for 1 day.Wipe lemon juice on the knife blade before cutting avocados to prevent discolouration.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Open-faced Avocado, Crab and Quail Egg Sandwich
- Crab-shrimp Stuffed Cherry Tomatoes
- Avocado-Pineapple Salad
- Crab and Avocado Timbale with Coconut Milk Granité
- Crab and Avocado Timbale with Coconut Milk Granité
- Pears Stuffed with Ermite Cheese and Crab
- Crab Stuffed Mushroom Caps
- Crab Croquettes with Avocado, Mango and Tomato Salsa
- Crab-stuffed Avocados
- Spicy pineapple,mangoes and avocado
Crab and Avocado Timbale with Coconut Milk Granité
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