Curried Crab Salad Stuffed Avocado
Image from Fifteen Spatulas
The first time I had this dish was at The Fish House in Vancouver in the 80s. It was amazing then and still is today. Super easy to prepare, it makes the perfect appetizer for any dinner party and a great light lunch that is sure to please. Once you discover how gloriously simple and delicious this recipe is, you may find yourself keeping containers of crab meat on hand. Fresh is always best, but a tin of crab meat does the job as well.
· 3 tbsp mayonnaise
· 2 tbsp sour cream
· 1 tbsp fresh lime juice
· ¼ cup finely chopped tomato
· ¼ cup finely chopped celery
· 1 green onion finely chopped
· 3-4 teaspoons prepared mustard
· ¼ teaspoon curry powder
· 1 -2 tbsp minced jalapeno*
· ¼ tsp cayenne pepper*
· ¼ tsp kosher salt
· 8 oz regular lump blue crab meat (either fresh or tinned)
· 2 medium avocados
· black pepper to taste
For best results, mix the dressing and crab meat and then put in refrigerator for about 1-2 hour(s) to allow the mixed tastes to blend.
In a medium bowl, mix to combine the mayonnaise, sour cream, lime juice, tomato, celery, prepared mustard, curry powder, jalapeno, cayenne pepper, and salt.
Drain any excess water from the crab meat, then gently fold it into the dressing. Be careful not to overmix, or you may break up the lumps in the crab.
Cut the avocados in half and remove the pits. Season the avocado halves with salt and pepper. (I like to cut the avocados into a fan and display on plates)
Divide the crab salad between the four avocado halves and serve promptly. Enjoy!
*you can adjust the amount of heat by playing with the jalapeno and cayenne pepper but I find the mayonnaise and sour cream reduce the heat and make this a creamy dressing.