I hope you all had a wonderful Thanksgiving. Ours was exceptional. This year we celebrated the holiday at my sister-in-law’s house with 34 of the hubby’s closest relatives—his parents, siblings, their families and his double first cousins and their families. I think I’ve mentioned Larry’s double first cousins before. Remember? One of his dad’s brothers married one of his mom’s sisters. They had four kids who are now all grown up with kids of their own. Cool, huh? I think so. Anyway, as you might expect, this group—which currently spans three generations and lives in four different states—is particularly tight and it’s been a long time since we’ve all been together. So we took advantage of the kids’ school schedules and turned Thanksgiving into a week-long party full of fun activities and plenty of eating and drinking. Now, we’re all craving healthier meals and I’m helping my gang satisfying those cravings with the likes of this Creole Crab and Avocado Salad. It’s nice and bright and super-satisfying—just what we need to tide us over until that naughty Christmas cookie exchange.
Creole Crab and Avocado Salad Recipe
3 tablespoons white wine vinegar
2 tablespoons mayonnaise
1 teaspoon Creole mustard
3/4 teaspoon Creole seasoning
1/4 cup extra virgin olive oil
1/4 cup thinly sliced green onions
2 tablespoons finely chopped red bell pepper
8 ounces lump crabmeat (preferably fresh, Louisiana), picked over
Salt and pepper
2 large ripe Hass avocados, chilled
In a blender, combine vinegar, mayonnaise, mustard, Creole seasoning and olive oil. Process until emulsified. Transfer dressing to a medium bowl and stir in green onions and bell peppers. Gently fold in crabmeat being careful not to break up the lumps. Season to taste with salt and pepper. Cover and chill for at least 30 minutes to allow flavors to come together. When ready to serve, half avocados lengthwise, pit and peel. Cut each half into thick slices and arrange on four plates. Top avocado slices with equal amounts of the crab mixture. Makes 4 servings.