Californian Crab-Stuffed Avocado

Gretchen Roberts

The classic Chilean recipe Palta Reina (Royal Avocado) takes on a California twist with lemon-scented rice, crab and sweet corn. This salad is perfect for luncheon on a hot summer day. Serve with fresh fruit and crispy bread.

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.

  • 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 st■ 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

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.

Published on July 7, 2010
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