Calling this a ‘boat’ makes it seem like something you’d expect to eat at a 70s themed dinner party (right after the fondue course), or a recipe from a dusty 60s cookbook that was given out free with the Sunday newspapers – the kind that also featured weird meat jellies and spinach casseroles.
But boat is an appropriate term since the noble, pear-shaped avocado is a nice vessel for this kind of mayo-based crab salad.
If you can, make your mayo from scratch. As I’ve said time and again on this blog, the homemade stuff is much much healthier than the store-bought with its inflammation-promoting oils and hormone-disrupting soy.
Where you get your crab is entirely up to you but I’d suggest actually buying real crab rather than the imitation version which is really just wallpaper paste, food dye and the scrapings from a furniture factory floor.
Ok, so I’m kidding….but the process involving in making that stuff is actually pretty rank. If you’ve a tolerant gag reflex, you can read about it here. It’s a scare story worthy of Halloween.
Chili Crab Avocado Boat (serves 2)
- 1 ripe avocado, sliced horizontally and stoned removed
- 2 tbsps shredded white crab meat
- 1 tbsp mayo
- 1 tsp lemon juice
- 1 red chili pepper, finely sliced
- 1/2 tsp paprika
- 1 clove garlic, minced
- 1 spring/green onion, finely chopped
- In a small bowl, mix together the crab meat, mayo, lemon juice, chili, paprika, garlic and onion.
- Scoop a generous tbsp of the mixture into each avocado half. Sprinkle with ground black pepper and paprika. Serve.
Like this? You might also like:
This post was also shared at Party Wave Wednesday