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DUNGENESS CRAB STUFFED HASS AVOCADO FOR A DELIGHTFUL BRUNCH
The Hass avocado with that smoky bacon flavor just enhances the Dungeness crab.
A delightful brunch that your guests will long remember where they had it.
Chock full of crab, Mascarpone cheese, onions, peas and a squeeze of lemon....YUM!
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 4-6
2 large Hass avocados
1 1/2 cups fresh cooked Dungeness lump crab meat
1/4 cup chopped celery
1 tablespoon chopped green pepper
Few drops of onion juice
1/4 cup cooked green peas
4 tablespoons mayonnaise
1 cup Mascarpone cheese or Cream cheese thinned with 4 teaspoons of cream
1 teaspoon nutmeg
Kosher salt to taste
2 teaspoons capers
1 Eureka lemon, wedged into quarters
1. Wash the avocados in cold water. Cut the avocados in half lengthwise. Remove the seed and leave the skin on. Place the avocado on a bed of Romaine leaves with a wedge of lemon.
2. Mix the crab meat, celery, peas, green pepper, onion juice, Mascarpone cheese, cream and mayonnaise together; add nutmeg, salt and paprika. Heap this on the avocado half and decorate with the capers.
COOKS NOTE* If you got your lump crabmeat from fresh cooked crab, add a claw or
leg to the plate for garnish with a slice of lemon.
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