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Californian Crab-Stuffed Avocado |
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| Category: | Appetizers |
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| Source: | Gretchen Roberts |
| Description: |
Wine recommendation: A demi sec Vouvray such as the 2005 Chateau Moncontour Vouvray matches the sweetness of the corn and crab, but is acidic enough to stand up to the avocado. Or try a California sparkling wine like Roederer Non-Vintage Brut. |
| Number of Servings: | Serves 4 |
| Ingredients: | For the vinaigrette: 1/4 cup fresh lemon juice (from 2 lemons) 1/4 cup olive oil 1 small shallot, minced 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper For the stuffed avocados: 1 cup uncooked medium-grain rice 2 cups chicken stock 1 garlic clove, minced 1 tablespoon butter Zest of 2 lemons (about 1 tablespoon) 1/2 teaspoon salt 2 ears fresh sweet corn, husked and cleaned 4 cups mixed salad greens 2 medium ripe avocados 12 ounces cooked crab meat 1/4 cup chopped fresh cilantro |
| Directions: | To prepare the vinaigrette: Whisk all ingredients together in a small bowl.
To prepare stuffed avocados: Combine rice, chicken stock, garlic and butter in a small saucepan. Heat to boiling over medium-high heat; reduce heat to low and cover and simmer until liquid is absorbed, about 20 minutes. Remove rice from heat; stir in lemon zest and salt, and let cool. Bring 2 quarts of water to a boil. Add corn; cook 5-7 minutes or until tender. Remove corn with tongs and cool. Using a sharp knife, cut kernels off the cob (about 1 cup of kernels). Peel, seed, and halve avocados. Divide salad greens among four plates and top with avocado halves. Combine rice and corn; mound into avocado halves and top with crab meat. Drizzle each stuffed avocado with vinaigrette and sprinkle with cilantro. |
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