Avocado Stuffed With Crabmeat Maison

I’m sharing one of my favorite New Orleans recipes adapted from my Galatoire’s cookbook, which is one of my favorite New Orleans restaurants, called Crabmeat Maison.

Galatoire’s is an iconic and James Beard Award winning restaurant nestled in the heart of the French Quarter. It’s cuisine is anchored in French Creole traditions, which reflect the bounty of the regions seafood, poultry, game and spices.

Having moved to NOLA at the tail end of middle school and not officially departing until my second child was born, I have many fond memories of weekday martini lunches and special birthday dinners at Galatoire’s, and always look forward to a return visit.

A few favorites I recommend from the menu are: Crab Maison, Fois Gras, Oysters Rockefeller, Crab & Asparagus Omelette, Stuffed Eggplant, Bouillabaisse, Shrimp Remoulade, Trout Amandine, and definitely don’t leave without trying the  Soufflé Potatoes (click for recipe)!

Galatoire’s Kitchen

I was sent a large gift box of avocados with four varieties from SoCal Avocados, which inspired me to make the Avocado Stuffed Crabmeat Maison (Crab Stuffed Avocado).

SoCal Avocados are grown on a small farm in California, ripen after they are picked from the tree, and each is handpicked to order. They are carefully packed, and shipping is free! I especially enjoyed a new favorite, the Fuerte.

Great Guacamole!

Though I was familiar with Hass and my native Florida Avocados,  It was fun to taste test the other 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.
Look close they are different!

Avocado Stuffed with Galatoire’s Crabmeat Maison

Serve on a bed of butter lettuce as a meal, or add a poached egg on top for brunch. It also makes the perfect first course for your dinner party!


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), or butter luttuce
  • 1 large heirloom tomato cut into wedges, creole if you can get one (not shown)
  • Lemons


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, parsley, 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.


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