2000s Recipes + Menus
Crab Salad in Avocados
Serves4 (first course)
- Active Time:20 min
- Start to Finish:20 min
February 2008
- 1 (1-lb) frozen cooked King crab leg, thawed
- 6 teaspoons extra-virgin olive oil plus additional for brushing
- 1 teaspoon fresh lemon juice, or to taste
- 6 mint leaves, chopped
- 4 firm-ripe avocados (6 oz each)
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Garnish:
small whole mint leaves; chopped chives; sea salt
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Remove crabmeat from shell and coarsely shred into a bowl, then stir in oil, lemon juice, and mint.
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Cut off 1/4 inch from wide end (not stem end) of avocados so they can stand upright (do not peel yet). Halve each avocado crosswise and use a spoon to remove pit and some flesh, leaving a 1/2-inch wall of avocado. Carefully peel avocados, being careful not to cut through flesh.
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Fill avocado halves with crab salad, then fit back together.
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Place each avocado upright on a plate and brush with additional oil, then sprinkle with herbs.
- Keywords
- marco pierre white,
- seafood,
- avocado,
- web-exclusive recipes
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