Prep Time
30 min
Yields
8 servings
Large avocados halved and filled with a delectable seafood salad.
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ingredients
1
lb(s) cooked shrimp, chopped
1
lb(s) jumbo lump crabmeat, picked through for bits shell
½
cup mayonnaise
2
tbsp chopped fresh parsley, plus 1/4 cup whole leaves
6
- 8 radishes, finely chopped, plus 2 thinly sliced
2
stalk celery, finely chopped, plus 1/4 cup thinly sliced
2
small shallots, finely chopped
Juice of 2 lemons, plus wedges for serving
1
pinch cayenne
Kosher salt and freshly ground black pepper
4
large avocados, well washed
8
cups baby arugula
2
tbsp olive oil
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directions
Step 1
In a bowl, mix together the shrimp, crabmeat, mayonnaise, chopped parsley, chopped radishes, chopped celery, shallots, lemon juice, cayenne, 1/2 teaspoon salt and a few grinds of pepper.
Step 2
Halve and seed the avocados. Use a spoon to scoop out most of the flesh, leaving 1/4 inch behind. Chop the avocado flesh and gently mix it into the seafood salad. Add salt and pepper to taste. Spoon the seafood salad into the avocado halves.
Step 3
Toss the arugula with the sliced celery, sliced radishes, parsley leaves, olive oil and a pinch of salt. Divide among 8 plates; nestle the avocado halves on top. Serve with lemon wedges on the side.