There are some food combinations you should never consider. Ever had habanero whipped cream? Bad idea. It’s one of those things that triggers 911 calls and long nights in the emergency room where you watch some very foolish people get wheeled in. You know: “But, gee, I lit the firecracker from the far end. How did I know it was going to blow my fingers off?”
There are some food combinations that you should try, and fall in love with, and endlessly enjoy. A superior combo is crab and avocado. And, best of all, crab and avocado is really, really simple. You can make this dish in one minute. One.
For the crab meat here, visit your seafood counter and get the very cheapest crab you can. Crab is always pricey, and those big whole legs look very pretty, but here you want little pieces of crab meat to scatter around. So that cheap container of shredded crab, the one orphaned at the far end of the counter, that’s the one you want for this dish.
As for the cocktail sauce, yes, you could make your own. But this recipe is in the Really Simple category and frankly store-bought cocktail sauce is a terrific bargain and time saver.
Easy and economical. You cannot ask for more.
Crab and Avocado with Cocktail Sauce
Yield: 1 serving
- 1 unblemished avocado
- ½ cup crab meat
- Cocktail sauce, about ½ cup
- 1 lemon sliced in half
Slice the avocadoes in half lengthwise, working around the pit. Twist to separate the halves. Remove the pit and use a spoon to scoop out the flesh.
Place the two avocado halves on a plate. Adorn with the crab meat, on top and around the sides. Add the cocktail sauce on the side. Squeeze lemon juice from one half over the avocado and crab. Reserve the second lemon half if you want additional zing.
Salt and pepper are probably unnecessary.
Source: Suzen O’Rourke