Eric Ripert. That silver-haired French fox is turning up everywhere these days. He's popped up on "Top Chef," "Treme" and "No Reservations." Not to mention, he's good buddies with Bourdain, hosts his own PBS TV series “Avec Eric," and his restaurant Le Bernardin has garnered three Michelin stars and has upheld a four-star review from The New York Times for over two decades. Holy cow! Is there anything this culinary wizard can't do? Well in addition to making amazing seafood dishes, it turns out he knows his way around an avocado too. I recently came across this tweet of his and decided to give it a go.
There were no measurements listed so I played around with the ingredients in my kitchen. The resulting product- a decadent dish of fresh crab and warm, creamy avocado that only takes a few minutes and a few dollars to throw together. Deee-lish!
Crab-Stuffed Avocado
Ingredients
6 oz. shredded fresh lump crabmeat
1 fresh avocado, halved and pitted
2 tablespoons Best Foods's mayo
1 teaspoon Dijon mustard
3/4 teaspoon Old Bay seasoning
1 teaspoon fresh lemon juice
fresh ground pepper
2.5 Tablespoons breadcrumbs
lime or lemon wedges (optional)
Instructions
1. Set oven for broil. Slice and pit avocado.
2. Line a baking sheet with foil and place pitted avocado halves on sheet.
3. In a small bowl, combine crabmeat, mayo, mustard, Old Bay seasoning and lemon juice together. Mix well.
4. Divide the crabmeat mixture evenly into two servings. Using a spoon, fill each avocado cavity with a serving of the mixture. Top with some fresh ground pepper (to taste).
5. Sprinkle generously with breadcrumbs.
6. Place in oven and broil for about 10 minutes (keep an eye on it if your oven's temperamental like mine).
7. Remove from oven and serve immediately. Lime or lemon wedges (optional).
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