Avocado Stuffed with Crab and Baby Shrimp
Ingredients
2 shallots, minced | ||
2tsp canola oil | ||
1/2 lb lump crab plus 1/2 lb baby cooked shrimp | ||
2 ripe Haas avocados | ||
4 tsp garam masala | ||
1 cup mayonnaise | ||
4 tsp tomato paste | ||
Finely grated rind and juice of 1 lemon | ||
Kosher salt and fresh cracked black pepper to taste | ||
Lemon twists for garnish | ||
Parsley for garnish | ||
4 butter lettuce leaves |
Avocado and crab are the perfect marriage. This recipe adds a dash of Indian flavor with the use of Garam masala. Recipe can be doubled if desired. Serves 4
- Mince the shallots.
- In a saute pan heat the oil and saute the shallots for about 1 minute.
- Add the garam masala, and fry gently for another 2 minutes.
- Pour into bowl and let cool completely.
- Add the crab, mayonnaise, tomato paste, lemon rind and juice and salt and pepper. Mix well.
- Halve the avocado, remove pit and remove from skin. (take care to keep the avocado half in one piece.)
- Place 1 leaf of butter lettuce on each of 4 serving plates. Top with one half of each avocado.
- Spoon in the filling into each avocado half. If you have extra filling place artfully around the plate.
- Garnish with parsley sprigs and lemon rind twists.
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