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  • FLORA'S SEAFOOD STUFFED AVOCADO

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    FLORA'S SEAFOOD STUFFED AVOCADO
    Prep time:
    Cook time:
    Servings: 6
    by FLORA A. GORDON
    23 recipes
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    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!

    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

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