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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This combination works well for luncheons or brunch Ingredients:
2 large hass avocadoes |
1 1/2 cups fresh cooked dungeness crabmeat |
1/4 cup chopped celery |
1 tablespoon chopped green peppers |
3 drops onion juice |
4 tablespoons mayonnaise |
1 cup mascarpone cheese (or 1 cup cream cheese thinned with 4 teaspoons cream) |
1 teaspoon nutmeg |
kosher salt |
paprika |
2 teaspoons capers |
2 tomatoes, cut into wedges |
1 eureka lemon, wedged into quarters |
Directions:
1. Wash the avocados in cold water.
2. Cut the avocados in half lengthwise. Remove the seed and leave the skin on.
3. Place the avocado on a bed of Romaine leaves with a wedge of lemon and sliced tomatoes.
4. Mix the crab meat, celery, green pepper, onion juice Mascarpone cheese and mayonnaise together; add nutmeg, salt and paprika.
5. Heap this on the avocado half and decorate with the capers.
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