Stuffed Avocados

Ships and Chips

Chef: Steve Anthony

Serves: 4

Prep time: 35 min

Ingredients:

Lime Cilantro Cream:

½ cup sour cream

1 tsp lime juice

½ cup cilantro leaves – loosely packed

½ tsp salt

1 tsp Sriracha, or more to taste

2 Hass avocados – cut in half and pit removed

1 tbsp olive oil

8 oz king crab meat

2 green onions, finely chopped

2 cobs of corn, roasted and removed from the cob

1 stalk of celery, finely chopped

1 lime, juiced

Garnish:

Scallions – thinly sliced

Cilantro leaves

Lime wedges

Directions:

1. Brush the corn with olive oil. Heat a grill pan on high until hot and add the corn. Cook for 5 minutes, turning every minute or so. Allow to cool and remove the corn from the cob with a knife. Alternatively, you could use frozen corn.

2. For the lime cilantro cream: place all ingredients into the bowl of a food processor. Process until creamy and well combined. Set aside, covered in the refrigerator.

3. For the crab filling: place the crab meat in a medium sized bowl and add the corn, onions and celery. Add half of the lime cilantro cream and stir to combine.

4. To assemble: place the avocado halves on a serving platter or clean work surface. Fill and divide the crab filling amongst the 4 halves. Top each avocado with a drizzle with the remaining lime cilantro cream. Garnish with scallions, cilantro leaves and a squeeze of fresh lime juice.