Herbed Crab Salad-Stuffed Avocados
August 2010
Makes: 4 servings
- 1/3cup mayonnaise
- 2 tablespoons chopped fresh summer herbs (such as basil, tarragon or chives)
- 1 tablespoon red wine vinegar
- Pinch pepper
- 2 chopped cloves garlic
- Pinch salt
- 8 ounces lump crabmeat
- 1/3cup chopped celery
- 4 pitted avocado halves
- In a medium bowl, whisk together 1/3 cup mayonnaise, 2 tablespoons chopped fresh summer herbs (such as basil, tarragon or chives), 1 teaspoon red wine vinegar and a pinch pepper. Using the flat side of a knife, smash 2 chopped cloves garlic with a pinch salt; whisk the paste into the mayonnaise mixture. Stir in 8 ounces lump crabmeat and 1/3 cup chopped celery. Divide the crab salad among 4 pitted avocado halves.