Today is Fat Tuesday or Mardi Gras in New Orleans, and I am celebrating by sharing one of my favorite recipes adapted from Galatoire’s, called Avocado Stuffed with Crabmeat Maison.
Galatoire’s is a James Beard Award winning restaurant nestled in the heart of the French Quarter, and it’s cuisine is anchored in French Creole traditions, which reflect the bounty of the regions seafood, poultry, game and spices.
SoCal Avocados are grown on a small farm in California, and my rancher friend Miss In the Kitchen who arranged for this get-together, knows all to well about small farming practices. You will want to go to her round-up page for all of the Virtual Potluck delicious recipes, and for more chances to enter to win SoCal Avocados.
I can truly appreciate her efforts, and that of small farming communities that work hard to bring us good food, and I am passionate about knowing where my food comes from. I always try to shop local or get goods shipped to me from small farms like SoCal Avocado’s.
SoCal Avocados ripen after they are picked from the tree, and each is handpicked to order. They are carefully packed, and shipping is free! Yes, I did say free. Their prices are very affordable, and I highly recommend their avocados, especially my new favorite, the Fuerte.
Though I was familiar with Hass and my native Florida Avocados, I now have new favorites. The varieties sent to me were:
- Bacon: Large body, smooth green skin, fruity and mild in flavor.
- Fuerte: A smaller avocado in size, smooth, creamy and rich flavor. This was used in the Crabmeat Maison Recipe.
- Pinkerton: Large body with rougher skin, and slightly fruity. I used this in my Great Guacamole.
- Hass: Thick rough and dark skin, most commonly seen in markets, creamy and smooth.
Avocado Stuffed with Crabmeat Maison:
For the Maison dressing:
- 1/2 cup white wine vinegar
- 2 tablespoons Creole mustard (you may substitute Dijon, or a course, seeded country-style mustard)
- 1-1/2 cups high quality olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground white pepper
- 1/2 cup Dukes or Hellman’s mayonnaise
- 3 tablespoons Maison dressing (above)
- 3 green onions, finely chopped
- 1 teaspoon small capers, rinsed and drained
- 1/2 teaspoon chopped flat-leaf parsley
- 1 pound lump crabmeat
- 3 Soft Ripe Avocados
- 1 large head of iceberg lettuce cut into ribbons (not shown)
- i large heirloom tomato cut into wedges, creole if you can get one (not shown)
To make the maison dressing combine the vinegar and mustard in a food processor, slowly adding olive oil in a thin stream in olive oil to form an emulsion. Season with salt and pepper.
Remove above to a mixing bowl, and mix together mayonnaise and maison dressing. Gently fold in the green onions, capers, parsly, salt and pepper.
Chill for two to four hours.
Just before serving, gently fold in the lump crabmeat.
Slice the avocados in half, removing outer shell and seed. Divide the lettuce ribbons among 6 serving plates spooning the crab on top of the avocado. Garnish with Slice of tomato and wedge of lemon on the side.
Want to Win a Dozen of these beauties for yourself? Giveaway OVER
Visit SoCal Avocados’ website and leave a comment here telling me which type of avocado you would like to try.
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- Subscribe to SoCal Avocados’ emails and come back here and tell me that you subscribed.
Contest is open to all USA residents, and ends at Midnight Saturday February 25th! The drawing will be by random.org!