Crab Stuffed Avocado with Meyer Lemon Vinaigrette
|Total Time||1 hour 30 minutes|
|Prep Time||30 minutes|
|Inactive Time||20 minutes|
|Cook Time||40 minutes|
8 ounces fresh Dungeness crabmeat
½ pint cherry tomatoes, cut into quarters
1 small yellow onion, minced
1 clove garlic, minced
1 tablespoon chive, sliced
Zest of 1 Meyer lemon
Pepper, to taste
Meyer Lemon Vinaigrette Ingredients
1 tablespoon shallot, minced
Juice of 1 Meyer lemon
2 tablespoons champagne vinegar
¾ cup olive oil
Salt and freshly ground pepper, to taste
In a small bowl, combine the shallot, Meyer lemon juice and vinegar. Slowly whisk in the olive oil and season with salt and pepper. Set aside.
Slice avocados in half and remove pit. Slide a spoon between the avocado and its skin to release the avocado. This will help make sure the avocado stays intact.
With a spoon, scoop out a small amount of the inside of the avocado to create a larger opening and reserve for crab stuffing. Slice a small amount off the bottom of the avocado so it will sit flat on the plate. Squeeze a little Meyer lemon juice on the avocado halves to insure they will not turn brown.
Dice the reserved avocado and add it into a medium bowl with the crab, tomatoes, onion, garlic, chive, lemon zest and pepper.
Drizzle half the Meyer lemon dressing into the crab mixture and fold all ingredients together. Allowing some of the avocado to break up and create a slight creamy consistency to the salad filling.
Lightly salt and pepper the cavity of each half of the avocados. Equally divide the crab mixture between the avocado halves. Drizzle remaining dressing over the top of salad and around plate and garnish with fresh minced chives.