Good work, Gwyneth (or more likely her crew). I will be making this, and by making this I mean attempting to make this likely getting food poisoning and throwing up all over.
SERVES: 4
TIME: 10 minutes
8 ounces fresh jumbo lump crab meat
1 lemon, cut in half
coarse salt
freshly ground black pepper
1/3 cup Veganaise or your favorite mayonnaise
1 tablespoon ketchup
1 small shallot, finely grated
2 avocadoes, cut in half, pits discarded
In a medium bowl, squeeze the juice from one half of the lemon over the crab and stir to combine with a large pinch of salt and a few grinds of black pepper. Whisk the Veganaise, ketchup and shallot together in a large bowl and fold in the crab, being sure not to break it up too much. Fill each avocado half with a quarter of the crab salad. Cut the remaining lemon into wedges and serve alongside the stuffed avocados.I can’t wait to make this. It looks great. It requires no baking/stove use, which is great because:
1. The Japanese apparently don’t use ovens. I will essentially be oven-less.
2. I just ate half a package of pepperoni. This is unrelated to ovens, but avocado sounds great right now as I lament the aforementioned fact (and the fact that I probably gained 3 pounds).
looks good
