Winter: Dungeness Crab-Stuffed Avocado

Pairs perfectly with Sonoma County Chardonnay

Recipe by Chef Josh Silvers

Red Chile Dressing:
1⁄2 cup mayonnaise
1⁄4 cup Mae Ploy Sweet Chilli Sauce
Grated zest and juice of 2 limes
1⁄4 teaspoon Tabasco sauce
1 tablespoon minced fresh chives
Kosher salt and freshly ground pepper to taste

Crab Salad:
2 ripe avocados, halved lengthwise and pitted
1 ripe mango, peeled and cut from the pit
8 ounces fresh lump Dungeness crabmeat, picked over for shell
2 tablespoons minced fresh chives
Kosher salt and freshly ground pepper to taste

For the red Chile dressing: In a small bowl, combine the mayonnaise, chilli sauce, lime zest and juice, Tabasco sauce, and chives. Stir to blend. Season with salt and pepper.

For the crab salad: Scoop the flesh from each avocado half, reserving the skin. Cut the avocado flesh and the mango flesh into 1⁄4-inch dice. In a medium bowl, combine the crab, mango, and chives. Add all but about 1⁄4 cup dressing and mix gently to coat. Gently fold in the diced avocado. Place 1 avocado skin on each of 4 plates, spoon crab salad into each half (you may have extra salad), and drizzle with the remaining dressing. Makes 4 first-course servings

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