Creole Avocado Recipes
CREOLE AVOCADOS
Found this while searching the web for French recipes for ZWT 3, so haven't had the opportunity to try it yet. Sounds like an interesting twist for your average avocado.
Provided by LoriInIndiana
Categories Crab
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Steam the rice and let cool.
- In small bowl, mix mayonnaise, mustard, salt & pepper, lemon juice, ketchup and tabasco.
- Cut the avocados in half.
- Scoop out the inside and set aside the skins.
- In another bowl, blend together avocado pulp, crab meat, mayonnaise mixture and the cooled rice.
- Fill each half avocado skin with the prepared mixture, sprinkle with chopped herbs and refrigerate until serving.
Nutrition Facts : Calories 316.9, Fat 20.2, SaturatedFat 3, Cholesterol 39.5, Sodium 879.9, Carbohydrate 18.3, Fiber 6.9, Sugar 2.6, Protein 18.2
CREOLE CRAB STUFFED AVOCADOS
Recipe from www.letscookfrench.com and posted here for ZWT5. NOTE: after making this recipe, I have made some edits to the original recipe (it had too much mayo and it didn't give enough direction for the avocados).
Provided by januarybride
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Steam the rice and let it cool.
- In a small bowl, mix mayonnaise, mustard, salt & pepper, lemon juice, ketchup and tabasco.
- Cut the avocados in half and scoop out the inside, leaving a small amount all around the skin to keep it sturdy. Set aside the skins.
- Dice the avocado.
- Sitr together the crab, mayonnaise mixture and the cooled rice. Then fold in the avocado and tomatoes. Taste the mixture and add any additional salt/pepper or seasoning that you like.
- Fill each avocado half with the prepared mixture, sprinkle with chopped herbs and refrigerate until serving.
ADDICTIVE SPICY DILL AVOCADO PICKLES
Underripe avocados are lightly pickled in brine that is tangy and slightly sweet. These are great to serve with your favorite burger, hot dog, or Tex-Mex dish. They make a snazzy addition to salads too! These are so addictive; I buy more underripe avocados than I do ripe ones now. I reuse the brine over and over. The brine can be reused by simply adding more avocados and allowing them to rest for 24 hours before consuming. These will last about 5 days in the refrigerator.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns, and habanero pepper flakes. Bring to a boil; stir until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes.
- Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars.
- Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 26.2 g, Fat 0.3 g, Fiber 0.3 g, Protein 0.4 g, Sodium 605.4 mg, Sugar 25.2 g
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