A delicious spring and summer dish…healthy too!
Makes 6 servings
juice of 1 lemon
5½ teaspoons Chef Paul Prudhomme's Meat Magic®
¾ teaspoon dried mustard
¼ teaspoon dill weed
1 tablespoon vegetable oil
½ cup chopped onion
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
2 teaspoons minced garlic
2 tablespoons finely chopped jalapeno peppers
2 teaspoons Chef Paul Prudhomme's Magic Pepper Sauce®
¾ cup vegetable oil
¼ cup green onions, thinly sliced
1 pound lump white crabmeat, picked over to remove shells and cartilage
How To Prepare
Heat the oil in a 10-inch skillet over high heat. Add the onions and cook, stirring frequently, until the onions are brown on the edges, about 4 minutes. Add the red and yellow bell peppers and stir well. Continue to cook, stirring frequently, until the onions are golden and the bell peppers have rich but subdued colors, about 3 minutes. Add the garlic and jalapeños and stir for 1 minute. Add the Seasoning Mix. Cook, stirring frequently, until the seasoning darkens slightly, about 2 minutes.
Transfer the vegetables to a sheet pan, spread them evenly over the pan and cool in the refrigerator.
Combine the Magic Pepper Sauce® and the egg in a food processor. Process briefly to combine then add the oil in a slow, steady stream until the mayonnaise is thick and the oil is absorbed. Add the reserved chopped avocado and process until smooth. Transfer the mayonnaise to a mixing bowl and fold in the cooked vegetable mixture and the green onions; then gently fold in the crabmeat until the mixture is just combined (do not over mix). Refrigerate the crab salad until ready to use. Makes about 3 cups.
Mound ½ cup of the Crab Salad on top of each avocado half. Serve on a bed of lettuce, if desired.