This is a print preview of "FLORA'S SEAFOOD STUFFED AVOCADO" recipe.

FLORA'S SEAFOOD STUFFED AVOCADO Recipe
by FLORA A. GORDON

FLORA'S SEAFOOD STUFFED AVOCADO

THIS RECIPE CAME FROM MY FRIEND ANN, SHE GAVE ME THIS RECIPE ABOUT 10YRS AGO AND THIS IS SUCH A GEORGEOUS LOOKING SALAD AND IT TASTES GOOD TOO!

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 6

Goes Well With: iced coffee

Wine and Drink Pairings: sparkling wine white

Ingredients

  • 1 LIVE LOBSTER ABOUT 1 1/4 LBS ,1 LB FRESH SHRIMP, I CUP( ABOUT 4 OZ, FRESH LUMP CRABMEAT, 1/2 CUP FRENCH DRESSING, ITSP TARRAGON VINEGAR, 1/4 TSP SALT, 1/4 TSP DRY MUSTARD, 1/4 TSP SUGAR, 1/4 CUP MAYONNAISE 1/4 CUP THICK SOUR CREAM, 3 MEDIUM SIZED CHILLED RIPE AVOCADOS, LEMON JUICE, 1TBSP FINELY CHOPPED CHIVES, TOMATO SLICES, CUCUMBER SLICES

Directions

  1. CUT THE LOBSTER MEAT INTO PIECES, DRAIN AND REMOVE BONY TISSUE FROM CRAB MEAT, PUT SEAFOOD IN A SHALLOW BOWL AND POUR IT OVER THE FRENCH DRESSING
  2. TOSS LIGHTLY TO COAT EVENLY WITH DRESSING . COVER AND SET IN REFRIGERATOR TO CHILL AND TO MARINATE, TOSS OCCASIONALLY. MEANWHILE , BLEND TOGETHER THE VINEGAR, SALT, DRY MUSTARD , SUGAR ,BLEND INTO MAYONNAISE , SOUR CREAM. PUT INTO REFRIGERATOR UNTIL READY TO USE . JUST BEFORE SERVING TIME , RINSE , CUT INTO HALVES LENGTHWISE , AND REMOVE PITS, BRUSH THE CUT SURFACES WITH LEMON JUICES. MOUND THE SEAFOOD
  3. MIXTURE INTO THE AVOCADO HALVES. SPOON SOME OF THE MAYONNAISE MIXTURE OVER EACH , SPRINKLE WITH THE CHIVES . GARNISH TWO OF THE FILLED AVOCADO HALVES WITH THE RESERVED WHOLE SHRIMP; THE REMAINING HALVES WITH THE RESERVED CLAW LOBSTER MEAT . ARRANGE THE AVOCADO HALVES ON A PLATTER WITH TOMATO SLICES, CUCUMBER SLICES SERVE WITH REMAINING MAYONNAISE MIXTURE