Avocado Stuffed With Crabmeat Maison, or Cold Crab Salad

Name: Avocado Stuffed With Crabmeat Maison, or Cold Crab Salad
Prep time: 4 h
Total time: 4 h
Yield: 8 serving(s)
Ingredients: 2 large egg yolks; 29.58 ml red wine vinegar; 14.79 ml creole mustard (or 1 tablespoon any coarse grainy brown mustard); 4.92 ml lemon juice, fresh; 236.59 ml vegetable oil; 59.14 ml nonpareil capers, drained; 1 bunch green onion, chopped; 14.79 ml parsley, curly, fresh, chopped; salt; white pepper; 453.59 g lump crabmeat; 4 avocados, ripe and soft; creole mustard vinaigrette (see above); 1 head iceberg lettuce, cut into large ribbons; 2 large tomatoes, fresh and cut into wedges

Submitted by larchie

"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."

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photo by larchie

Ready In:: 4hrs
Ingredients:: 15
Serves:: 8

ingredients

2 large egg yolks
29.58 ml red wine vinegar
14.79 ml creole mustard (or 1 tablespoon any coarse grainy brown mustard)
4.92 ml lemon juice, fresh
236.59 ml vegetable oil
59.14 ml nonpareil capers, drained
1 bunch green onion, chopped
14.79 ml parsley, curly, fresh, chopped
salt
white pepper
453.59 g lump crabmeat
4 avocados, ripe and soft
creole mustard vinaigrette (see above)
1 head iceberg lettuce, cut into large ribbons
2 large tomatoes, fresh and cut into wedges

directions

Crabmeat Maison:
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).
Fold in capers, parsley, and onions, and season with salt and pepper. Chill for 2 to 4 hours.
Shortly before serving, gently fold in crabmeat, taking care not to break any of the lumps; set aside.
Stuffed Avocado Salad:
Slice the avocados lengthwise, and remove the pits. Peel and set the 8 halves aside.
Create a bed of lettuce on 8 chilled plates. Nest the avocado halves in the center of the lettuce covered plates.
Evenly divide the Crabmeat Maison into the cavities of the avocados, forming little mounds.
Add a wedge of the tomato to each plate, and drizzle with the Creole Mustard Vinaigrette.
Serve immediately.