Avacado Stuffed With Seafood |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This South African inspired salad comes from chef Genia Revele's, I found it in her ethnic recipes at recipecircus, sounds yummy. Chill time for seafood salad not included in prep time. Ingredients:
1/4 cup lemon juice |
1/4 cup white wine (dry) |
1 teaspoon curry powder |
1/2 teaspoon mace |
1 pint mayonnaise |
1 lb crabmeat (cooked or use canned) |
1/2 lb shrimp (small pre-cooked) |
4 -6 avocados (peeled,seeded,cut in half) |
lettuce leaf |
1 cup grapefruit section (drained) |
black olives, chopped hard boiled eggs, carrot curls and capers (optional garnish) |
Directions:
1. Mix juice,wine,curry powder, mace with mayonnaise; add crab and shrimp, chill a few hours to allow spices to meld.
2. Place Avacado halves on lettuce leaves on individual serving plates, fill lighlty with seafood mixture.
3. Arrange 4 grapefruit sections at the side of plate, top grapefruit with pimento slice and garnish with chicory.
4. Top avacado salads with a black olive,capers,hardboiled egg and carrot curls. (if desired).
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