Avocado Filled With Crabmeatcalifornia, salads, seafood 2 each avocados 1/2 lb crabmeat 1 dash hot pepper sauce (opt.) 1/4 cup minced celery 1 single mayonnaise 1 single lemon juice 1 single msg (optional) 1 single salt, pepper 1 single shredded lettuce 4 each hard cooked eggs; chopped 4 each anchovy fillets 4 each strips pimiento 1 each lemon; cut in 4 wedges 1 each tomato; cut in 4 wedges 1 single black olives 1 single parsley sprigs ----HERBED MAYONNAISE DRESSING---- 1 cup mayonnaise 1 dash tarragon 1 dash chervil 2 tablespoon chopped chives 2 tablespoon tomato puree (or more) Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside. To make 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, MSG, salt and pepper. Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs. Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley. Serve dressing on side. Created by: Huntington Sheraton Hotel, Pasadena (C) 1992 The Los Angeles Times |
