INGREDIENTS:
2 large Hass avocados
1 1/2 cups fresh cooked Dungeness crab meat
1/4 cup chopped celery
1 tablespoon chopped green pepper
Few drops of onion juice
4 tablespoons mayonnaise
1 cup Mascarpone cheese or Cream cheese thinned with 4 teaspoons of cream
1 teaspoon nutmeg
Kosher salt to taste
Paprika
2 teaspoons capers
1 Eureka lemon, wedged into quarters
PREPARATION:
Wash the avocados in cold water. Cut the avocados in half lengthwise. Remove the seed and leave the skin on. Place the avocado on a bed of Romaine leaves with a wedge of lemon.
Mix the crab meat, celery, green pepper, onion juice Mascarpone cheese and mayonnaise together; add nutmeg, salt and paprika. Heap this on the avocado half and decorate with the capers.
1 1/2 cups fresh cooked Dungeness crab meat
1/4 cup chopped celery
1 tablespoon chopped green pepper
Few drops of onion juice
4 tablespoons mayonnaise
1 cup Mascarpone cheese or Cream cheese thinned with 4 teaspoons of cream
1 teaspoon nutmeg
Kosher salt to taste
Paprika
2 teaspoons capers
1 Eureka lemon, wedged into quarters
Wash the avocados in cold water. Cut the avocados in half lengthwise. Remove the seed and leave the skin on. Place the avocado on a bed of Romaine leaves with a wedge of lemon.
Mix the crab meat, celery, green pepper, onion juice Mascarpone cheese and mayonnaise together; add nutmeg, salt and paprika. Heap this on the avocado half and decorate with the capers.
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