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Rabu, 17 Agustus 2011

Avocado Filled with Crabmeat


                                                                                             2 avocados
                                                                                             1/2 pound crabmeat
                                                                                             1 dash hot pepper sauce (opt.)
                                                                                             1/4 cup minced celery
                                                                                              Lemon juice to taste
                                                                                              Salt and pepper to taste
                                                                                              Shredded lettuce
                                                                                              4 hard cooked eggs, chopped
                                                                                              4 anchovy fillets
                                                                                              4 strips pimiento
                                                                                              1 lemon, cut in 4 wedges
                                                                                              1 tomato, cut in 4 wedges
                                                                                               Black olives
                                                                                               Parsley sprigs
                                                                                               Herbed Mayonnaise Dressing
                                                                                               1 cup mayonnaise
                                                                                               1 dash tarragon
                                                                                               1 dash chervil
                                                                                               2 tablespoons chopped chives
                                                                                               2 tablespoons tomato puree

  1. Herbed Mayonnaise Dressing: Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside.
  2. Salad: Cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to moisten. Season to taste with lemon juice, salt and pepper.
  3. Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs.
  4. Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley. Serve dressing on side.

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