Creole Crab and Avocado Salad
Ingredients
- 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
Instructions
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.