Avocado Filled with Crabmeat

This is a composed salad from the golden era of dinner party entertaining, and it holds up beautifully. Avocado halves sit on shredded lettuce and get filled with seasoned crabmeat, scattered with chopped hard-cooked egg, then garnished with anchovy fillets, pimiento strips, lemon and tomato wedges, olives, and parsley. It looks like considerable effort. It takes about ten minutes.

The crab filling gets just enough mayonnaise to hold together, a dash of hot sauce, minced celery for crunch, and lemon juice seasoned to taste. Simple and clean - the crab should be the flavor, not the dressing.

The herbed mayonnaise served alongside is what makes this distinctly French-leaning. Tarragon, chervil, and chives folded into mayo with enough tomato puree to give it both color and a pourable consistency. That’s the sauce that ties the whole plate together.

Chef Tips

• Use ripe but firm avocados. Overripe flesh won’t hold up to the filling or slicing and presents poorly on the plate.
• Season the crab mixture conservatively. The anchovy garnish adds saltiness, so taste the full plate before adding more.
• Assemble right before serving. Avocado oxidizes quickly once cut and the presentation suffers.

Variations

• Swap crab for cooked shrimp chopped into pieces for a slightly more accessible and often less expensive version.
• Use Greek yogurt in place of some of the mayonnaise in the dressing for a lighter sauce.