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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 • Paprika • 2 teaspoons capers • 1 Eureka lemon, wedged into quarters PREPARATION: 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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