Avocado Stuffed With Crabmeat Maison

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. 

Galatoire’s Kitchen

My Virtual Potluck crew was recently each sent a delicious, and large gift box of avocados with four varieties from SoCal Avocados, which inspired me to make the Avocado Stuffed with Crabmeat Maison.

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.

Look close they are different!

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.

Great Guacamole!

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.
Please visit 30A EATS here for the Great Guacamole recipe, and here for my Avocado Ricotta Yogurt with Granola Crunch.
Avocado Ricotta Crunch

Recipe:
Avocado Stuffed with Crabmeat Maison:

Ingredients:

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

Avocado Stuffed:

  • 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)
  • Lemons

Preparation:

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.

Bonus entries:

  • Like SoCal Avocdos on Facebook and come back here and tell me you liked them.
  • Follow SoCal Avocados on  Twitter and come back her and tell me that you followed them.
  • 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!

Pin It

45 thoughts on “Avocado Stuffed with Crabmeat Maison

  1. Impressive defeat! I must trainee all at once since you fix your site, exactly how may my spouse and i sign up to for any weblog web page? The particular profile made it simpler for me a satisfactory deal. I’d been a bit more familiarised on this ones over the air supplied shiny see-through principle

  2. Sorry I missed the drawing, although living in San Diego, there is never a shortage of delicious avocados! Love this recipe-so simple, yet so elegant, and I’m sure very delicious!

  3. Thanks for the contest. I’d like to try the Fuerte. Not sure that I ever have. I’d love to get creative with a dozen avos!

  4. Wow this recipe looks fantastic and I love your presentation! Fabulous blog you have, so glad to be your newest follower! xoxo

  5. Liked ’em on FB! And, who wouldn’t want to try anything with the word “Bacon” in it? I do love the Pinkertons, though.

  6. Visited their website – think I would like to try the Lamb Hass or the Feurte.

  7. I’d LOVE to find a box full of Pinkertons on my front porch. Or maybe 10 boxes. Think how much fun I could have with those! And your stuffed avocados look great!

  8. I love Hass avocados and will always. I would like to try the Bacon avocado.

Leave a Reply

Your email address will not be published. Required fields are marked *

Connect with Facebook

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>