CRABMEAT STUFFED AVOCADOS
2 large avocados
6 ounces crabmeat
2 tablespoons minced bell pepper
2 tablespoons minced celery
2 teaspoons lemon juice
¼ cup mayonnaise
⅛ teaspoon pepper
¼ teaspoon salt
1 tablespoon minced shallot or onion
4 leaves lettuce
Serves 4. Takes 35 minutes.
Peel avocados and cut them in half lengthwise. Remove pits. Add crabmeat, bell pepper, celery, lemon juice, mayonnaise, pepper, salt, and shallot to mixing bowl. Mix with fork until crab mix is well blended. Shred lettuce.
Arrange lettuce evenly over 4 plates. Fill avocado hollows with crab mix. Top avocado halves with neat little mounds of remaining crab mix. Cut olives in half. Garnish each avocado half with 3 olive haves. Place filled-and-topped avocado halves on shredded lettuce.
1) The early peoples of Central America subsisted on avocados. The tribes living along the Pacific coast of South America lived on potatoes. Naturally, no one likes to eat only potatoes or even just avocados. So, soon a lively avocado-potato trade developed. Then culinary ingenuity propelled these peoples into a golden age with the harnessing of corn into tortillas. Before long a brilliant mind, Chef Ozomatli, constructed the first potato taquito with guacamole sauce.
2) This golden age didn’t last. Robbers ambushed the potato and avocado traders. To meet this threat, the great Aztec empire arose around Mexico. Its armies threw volley after volley of avocado pits at the heads of the robber gangs until the thieves broke and fled. The Incan warrior, however, was invulnerable in his suit of potatoes. These innovations were enough to maintain the great empires until the arrival of the musket carrying, metal-armor wearing Conquistadors.
3) In desperation, local chieftains attempted to attack the Spanish fleets by making canoes out of gigantic avocados. Unfortunately, crabs ate these vessels as soon as they put out to sea. Resistance collapsed. Spain would rule this corner of the world for 300 years. This dish commemorates the destruction of the avocado fleets by the crabs. So some good came out of all this turmoil.
– Paul De Lancey, The Comic Chef, Ph.D.