Friday, August 3, 2012

Crab, Cucumber & Cilantro Stuffed Avocado






Light and delicious, this simple stuffed avocado salad is the perfect summer dish. A luscious combination of lump crabmeat, creamy avocado and diced English cucumber tossed with a splash of tangy lime juice, chopped cilantro, red onion and diced tomato, and mounded into avocado halves which have been partially scooped out, diced and added as part of the salad mixture. Other seafood such as Lobster, shrimp or poached salmon can also be used, for healthy and elegant alternatives to this warm weather classic. Served with a chilled bottle of Rosé, a simple chilled soup and a few slices of grilled crostini, this easy and delicious Crab, Cucumber & Cilantro Stuffed Avocado captures the very essence of relaxed summer dining on long lazy weekends.




Crab, Cucumber & Cilantro Stuffed Avocado
Serves 4

1 medium hot house tomato, cut into a small dice
1 small red onion, cut into a small dice
1/2 English cucumber, peeled, seeded and diced
1/2 bunch cilantro, washed and chopped
2 ripe avocados
juice from 2 limes
8 oz crab, fresh or premium quality lump crabmeat
Maldon salt
freshly ground pepper

Combine the tomato, red onion, green pepper, cucumber and cilantro in a medium bowl. Cut the avocados in half and remove the pits. Scoop out most of the avocado, leaving a 1/4-inch rim around the inside. Dice the scooped out portion and add it to the bowl with the lime juice, and then gently toss together with the remaining ingredients. Taste and season with salt and pepper. 


Pick through the crab meat to remove any fragments of shell or cartilage, shred coarsely, then fold into the vegetable mixture. Sprinkle a little bit of lime juice into each of the 4 avocado halves, to help keep them from discolouring, and then mound the salad into each of the avocado halves and serve with a light garnish of cilantro.