Avocado-Stuffed Spicy Crab Salad
This simple, summery dish of avocado halves filled with crabmeat shares many of the ingredients used in the preceding recipe. In fact, I think of it as a no-cooking variation (though, of course, the two dishes are different in approach). It makes a great dinner-party dish; just stuff the avocados, put them in the fridge on plates, and pull them out when you're ready to eat.
2 ripe Hass avocados
3 limes, 2 halved, 1 juiced
1 tablespoon Traditional Spicy Sambal or store-bought sambal
1⁄4 cup mayonnaise
2 tablespoons chopped chives
1 teaspoon honey
1 pound lump crabmeat, picked over for shells and cartilage
Kosher salt and freshly ground black pepper to taste
1 head of Boston lettuce (or other soft lettuce), separated into leaves, washed, and well dried
- Halve the avocados, remove their pits, and, using a large spoon, separate the flesh from the skin, keeping the halves as intact as possible. (Discard the skin.) Coat the avocado halves all over with the lime juice, to prevent discoloration.
- In a medium bowl, combine the sambal, mayonnaise, chives, honey, and crabmeat and mix. Season with salt and pepper.
- Fill the avocado halves with the crab mixture. Serve atop the lettuce leaves and garnish each serving with a lime half.