We are in prime patio season, folks. The days leading up to the first day of summer are some of the best for getting a group together and dining al fresco. Chef Brian Kelley shared some of his favorite recipes for outdoor entertaining at his class in April.
One of the biggest hits was this recipe for a crab-salad stuffed avocado with a citrus vinaigrette.
This dish is so versatile. Serve it as is in the avocado, on a bed of salad greens, or even in phyllo cups for a bite-sized appetizer. You can easily modify it with chicken or your choice of dressing, and it's light and refreshing enough to serve during the dog days of summer.
We know you'll love it!
Crab Stuffed Avocados with Citrus Vinaigrette
(recipe & photography courtesy of Brian Kelley)
Crab Stuffed Avocados
1 pound jumbo lump crabmeat
6 large avocados – peeled, pitted, and halved
1 bunch Italian flat leaf parsley – leaves only, finely chopped
1 or 2 colored bell peppers (red and orange) – finely diced
1 medium purple onion – finely chopped
1 cup mayonnaise
zest of 2 limes – keep limes to juice for a finishing touch
salt and pepper – to taste
Combine ingredients in a mixing bowl, cover and chill for 30-45 minutes.
Before serving prepare avocados:
Slice avocados from top to bottom to the pit – gently twist to separate each half. Remove pit and peel - use a spoon to run just under the peel and separate the flesh.
Mound crab salad in the pit reservoir.
Finish with a squeeze of fresh lime juice.
1 cup extra virgin olive oil
1/3 cup champagne vinegar
Juice of one orange, one lime, and one lemon
Salt and pepper – to taste
Drizzle of honey – optional
Pulse ingredients in a blender or food processor – or whisk together in a bowl, adding the olive oil last while whisking.