Dungeness Crab Stuffed Avocado

Recipe adapted by Ron Glanville

for In Good Taste Cooking School

Serves 8

4 ripe Hass avocados

1 lemon

1 pound Dungeness crab meat

1 stalk celery, ribbed (peeled) and finely chopped

1 teaspoon finely chopped shallots

1 teaspoon finely chopped tarragon

1 head butter lettuce finely sliced (chiffonade)

1 teaspoon rinsed and drained capers finely chopped

¼ cup mayonnaise (home made or Best foods Real or Light)

Salt and white pepper to taste

Cut the Avocados in half and remove the pit, peel and trim a little off the bottom so that the half sits upright, brush with lemon juice so that it will not discolor.

In a bowl combine the crabmeat, celery, shallots, tarragon, capers, salt, pepper and mayonnaise. Toss gently until mixed but do not break up the meat. Spoon ¼ cup into the avocado. Place the avocado onto a plate that has a bed of chiffonade butter lettuce, garnish with a small lemon wedge. Serve.