RECIPE: Dungeness Crab Stuffed California Avocado

A delicious, heart-healthy superfood, one-third of a medium avocado (50 g) has 80 calories and contributes nearly 20 vitamins and minerals, making it a nutrient-dense choice.  Avocados are also naturally sodium-, cholesterol- and trans fat-free, and help increase the absorption of fat-soluble nutrients, like vitamins A, D, K and E. 

This coastal cuisine features the sweetness from the crab, the zest from the vinaigrette and the creaminess of the avocado.

Serves: 4 

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes 

Ingredients: 

• 2 small shallots 
• 2 Tbsp. avocado oil 
• 1 cup cherry tomatoes, whole 
• 1/4 cup sherry vinegar 
• 1/2 cup extra virgin olive oil, divided 
• 1 Tbsp. sea salt flakes, divided 
• 2 sprigs tarragon 
• 4 sprigs dill 
• 8 chives, chopped 
• 1 medium lemon 
• 12 oz. lump Dungeness crab meat 
• 2 ripe, Fresh California Avocados, cut in half, seeded and peeled 

Instructions: 

1. Remove the outer skin of the shallots, and slice them crosswise into thin rings. 
2. Heat a medium skillet over medium high heat with avocado oil. 
3. Add the cherry tomatoes and shallot slices to the skillet, and cook for about 5 minutes, or until caramelized and shallot is translucent. 
4. Transfer the tomato-shallot mixture into a blender and puree by slowly adding the sherry vinegar and half of the olive oil until it becomes an emulsified mixture. Season with a bit of the sea salt to taste. Set aside. 
5. In a small bowl, pick the tarragon and dill off the stems, and add half of the chopped chives. Zest the lemon on top of the hand-picked herbs. Set aside. 
6. Segment the lemon by cutting off one end so it sits flat. Then trim the peel off the sides, removing the pith and seeds (reserve the peels, do not discard). Cut the lemon into six pieces and set aside. 
7. There will be leftover lemon juice on the cutting board from segmenting the lemon. Add this juice, along with the juice from the reserved peels to the bowl with the herbs. 
8. Add the crab meat and remaining olive oil to the bowl. Gently toss together until combined. Add a little sea salt to taste. 
9. To plate the dish, sprinkle a little sea salt over each avocado half, and spoon a generous amount of the tomato vinaigrette on top (you will have leftover vinaigrette). Add the crab mixture to each half and garnish with lemon segments, remaining chopped chives and remaining sea salt to taste. 

*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. Recipe created by Chef Brian Malarkey for the California Avocado Commission