Avocado Stuffed with Crabmeat Salad

from the kitchen of Chef Paul Prudhomme

Makes 6 servings

A delicious spring and summer dish...healthy too!
4 medium-size ripe avocados
juice of 1 lemon
Seasoning Mix:
5½ teaspoons Chef Paul Prudhomme's Meat Magic®
¾ teaspoon dried mustard
¼ teaspoon dill weed
Vegetable Mixture Ingredients:
1 tablespoon vegetable oil
½ cup chopped onion
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
2 teaspoons minced garlic
2 tablespoons finely chopped jalapeno peppers
Crab Salad Ingredients:
2 teaspoons Chef Paul Prudhomme's Magic Pepper Sauce®
1 egg
¾ cup vegetable oil
¼ cup green onions, thinly sliced
1 pound lump white crabmeat, picked over to remove shells and cartilage
how to prepare

Cut the avocados in half and remove the seed. Carefully remove the peel, leaving the sections in one piece. Coarsely dice 1 avocado half and set aside. Sprinkle the remaining with a little lemon juice to prevent discoloration. Set aside.

To Make Vegetable Mixture:

Heat the oil in a 10-inch skillet over high heat.  Add the onions and cook, stirring frequently, until the onions are brown on the edges, about 4 minutes. Add the red and yellow bell peppers and stir well. Continue to cook, stirring frequently, until the onions are golden and the bell peppers have rich but subdued colors, about 3 minutes. Add the garlic and jalapeños and stir for 1 minute. Add the Seasoning Mix. Cook, stirring frequently, until the seasoning darkens slightly, about 2 minutes.

Transfer the vegetables to a sheet pan, spread them evenly over the pan and cool in the refrigerator.

To Make the Crab Salad:

Combine the Magic Pepper Sauce and the egg in a food processor.  Process briefly to combine then add the oil in a slow, steady stream until the mayonnaise is thick and the oil is absorbed. Add the reserved chopped avocado and process until smooth. Transfer the mayonnaise to a mixing bowl and fold in the cooked vegetable mixture and the green onions; then gently fold in the crabmeat until the mixture is just combined (do not over mix).  Refrigerate the crab salad until ready to use. Makes about 3 cups.

To serve:

Mound ½ cup of the Crab Salad on top of each avocado half. Serve on a bed of lettuce, if desired