Creole Avocados Recipes

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CREOLE AVOCADOS



Creole Avocados image

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

2 avocados
2 tablespoons rice
1 (12 ounce) can crabmeat
4 tablespoons mayonnaise
1 teaspoon prepared mustard
3 drops Tabasco sauce
1 tablespoon ketchup
1 tablespoon lemon juice
1 tablespoon finely chopped herbs
salt & pepper

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



Creole Crab Stuffed Avocados image

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

2 avocados, not overly ripe
2 tablespoons rice
10 crab sticks, chopped (I actually used canned crab)
2 tablespoons chopped tomatoes
2 -3 tablespoons mayonnaise
1 teaspoon mustard
3 drops Tabasco sauce
1 tablespoon ketchup
1 tablespoon lemon juice
1 tablespoon finely chopped herbs (chives, thyme, basil or whatever you like)
salt & pepper

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.

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