Avocado filled with crabmeat
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Avocados | |
| ½ | pounds | Crabmeat |
| 1 | dash | Hot pepper sauce (opt.) |
| ¼ | cup | Minced celery |
| Mayonnaise | ||
| Lemon juice | ||
| MSG (optional) | ||
| Salt, pepper | ||
| 1 | cup | Mayonnaise |
| 1 | dash | Tarragon |
| 1 | dash | Chervil |
| Shredded lettuce | ||
| 4 | Hard cooked eggs; chopped | |
| 4 | Anchovy fillets | |
| 4 | Strips pimiento | |
| 1 | Lemon; cut in 4 wedges | |
| 1 | Tomato; cut in 4 wedges | |
| Black olives | ||
| Parsley sprigs | ||
| 2 | tablespoons | Chopped chives |
| 2 | tablespoons | Tomato puree (or more) |
Directions
HERBED MAYONNAISE DRESSING
Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside.
To make salad, cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to moisten. Season to taste with lemon juice, MSG, salt and pepper. Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs. Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley. Serve dressing on side.