Avocado Pirogues Topped with Lump Crabmeat
Yield - 8 -10 Pirogues
5 AVOCADOS (Ripe, but NOT over ripe)
1/4 CUP FRESHLY SQUEEZED LEMON JUICE
1/4 CUP FRESH BASIL (Minced)
1/4 CUP Silver Spring (TM) WASABI SAUCE
2 TBSP FRESH GARLIC (Chopped fine)
1/4 CUP EXTRA VIRGIN OLIVE OIL
1 LB FRESH PASTA SHELLS (Medium size)
1 LB LOUISIANA JUMBO WHITE CRABMEAT
1/2 TSP ZATARAIN'S PRO BOIL SEASONING WASABI SAUCE
2 TBSP FRESHLY SQUEEZED LEMON JUICE
Cut the avocados in half lengthwise, remove seed (see top pic). Use a tablespoon and scoop out the avocado pulp, reserve skins. In a large bowl add ingredients, if the avocados are somewhat hard, then mash them with a potato masher or with your gloved hands!! (See left pic!!)
Boil the pasta as per package directions, strain off water, then flash cool in an ice bath. Retain cold. This can be done in advance.
In a separate stainless steel bowl, gently fold the crabmeat topping ingredients together. Do not break up crabmeat.
Add the chilled pasta to the avocado mixture. Toss, to coat the pasta. Evenly divide the mixture between the avocado skins or (Pirogues), top with the crabmeat. Reserve cold or serve.
Serve on separate plates or place on a serving platter, and allow the guests to choose their own.
This recipe was used in our Cajun Interactive Cooking Class at SMSU in 2012... As you can see above, we recorded the video the next week at Silver Spring (TM) kitchen.
BTW, I like to have an extra avocado or two, sometimes the
skins are not perfect (brown or soft).... Also, the meat inside can be the same
way, soooo extra is strongly advised.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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