Sunday, May 12, 2013

Crab-Stuffed Avocados

So easy to make, it's difficult to actually call this a recipe. But it's simple, elegant, and impresses your guests. I made these for our picnic dinner to celebrate Mothers' Day.

avocados, halved and pitted just before serving
lump crab
lemon juice
freshly ground salt
freshly ground pepper
pomegranate seeds for garnish

In a mixing bowl, gently toss together the crab, mayonnaise and lemon juice. Season, to taste, with salt and pepper. Just before serving, halve and pit your avocado. If the hollow isn't large enough, spoon out a little bit of the avocado meat. Fill the hollow with the crab mixture and garnish with pomegranate seeds.

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