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Avocado Stuffed With Crabmeat Maison, or Cold Crab Salad

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“I made this recently when our supper club decided to brunch instead of supper; everyone loved it. The recipe comes from a cookbook from one of the oldest and most loved New Orleans fine dining restaurants (Galatoire's); it would be perfect for any brunch or luncheon. It calls for iceberg lettuce, which I usually hate, but they insist on using it b/c the dressing works better, so I did. Also, use very good crabmeat. I am not including the dressing recipe in the ingredients/directions b/c it makes more than you need for this salad, but I am writing it out here b/c it is simple and necessary (and you will want to drizzle it on the finished salad): Creole Mustard Vinaigrette 1/3 c red wine vinegar, 1/2 c creole mustard, 2/3 c vegetable oil, salt and pepper to taste, whisk together in small bowl.”

Ingredients Nutrition


  1. Crabmeat Maison:
  2. Combine egg yolks, vinegar, mustard, and lemon juice in mixing bowl, and whisk together (until well combined); whisk in oil slowly until emulsified (this might work better in food processor, but I did by hand).
  3. Fold in capers, parsley, and onions, and season with salt and pepper. Chill for 2 to 4 hours.
  4. Shortly before serving, gently fold in crabmeat, taking care not to break any of the lumps; set aside.
  5. Stuffed Avocado Salad:
  6. Slice the avocados lengthwise, and remove the pits. Peel and set the 8 halves aside.
  7. Create a bed of lettuce on 8 chilled plates. Nest the avocado halves in the center of the lettuce covered plates.
  8. Evenly divide the Crabmeat Maison into the cavities of the avocados, forming little mounds.
  9. Add a wedge of the tomato to each plate, and drizzle with the Creole Mustard Vinaigrette.
  10. Serve immediately.

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