Fine Cooking Magazine - November/December 2020

Servings: 8

An avocado half makes the perfect vessel for this fresh, herb-flecked crab salad. With each spoonful, the rich avocado is the perfect foil to the sweet crabmeat and spicy horseradish dressing.

This recipe is excerpted from My Family Table.

Ingredients

1 cup mayonnaise
Juice of 2 lemons
1/4 cup prepared horseradish
2 tsp. chopped fresh chives
2 tsp. Dijon mustard
1 tsp. white wine vinegar
1 pinch cayenne pepper
1-1/2 tsp. salt
Freshly ground black pepper
1 lb. Louisiana jumbo lump crabmeat
4 avocados, halved and pitted
Baby greens for garnish

Preparation

In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt and pepper. Just before serving, gently fold the Louisiana crabmeat into the mayonnaise mixture, being careful to not break up the lumps. Drop heaping spoonfuls of the crab mixture into the avocados and scatter greens on top to serve.

Tip

Chef John Besh’s book, My Family Table, is published by Andrews McMeel Publishing

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What We're Cooking Now

Name: Crab-Stuffed Avocados
Yield: 8 servings
Ingredients: 1 cup mayonnaise; Juice of 2 lemons; 1/4 cup prepared horseradish; 2 tsp. chopped fresh chives; 2 tsp. Dijon mustard; 1 tsp. white wine vinegar; 1 pinch cayenne pepper; 1-1/2 tsp. salt; Freshly ground black pepper; 1 lb. Louisiana jumbo lump crabmeat; 4 avocados, halved and pitted; Baby greens for garnish