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Categories:
avocados crab meat mayonnaise Worcestershire sauce celery stalks salt depending white pepper cayenne Tabasco lemons
Viewed: 86 - Published at: 2 years agoIngredients
- 4 avocados Ripe
- 15 ounces crab meat picked through, OR 1 lb fresh
- 8 tablespoons mayonnaise
- 4 drops worcestershire sauce
- 1/2 cup celery stalks Finely minced, peeled
- salt depending on the saltiness of the crab meat
- 1 pinch white pepper
- 1 pinch cayenne
- 1 dash Tabasco
- 1 head iceberg lettuce
- 2 lemons
Method
- Split the avocados in half lengthwise and remove the pits. With a melon-ball cutter, gently enlarge the cavity toward the stem end. 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.
- With a fork, mash the avocado pulp which was removed.
- Mix the pulp with 4 tablespoons 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 tablespoons of mayonnaise. With a pastry bag or a cone made from wax paper, pipe approximately 1/2 tablespoon 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.
