Over a year ago, I ate the most amazing thing at Luke in San Antonio – Blue Crab Stuffed Avocado.
I still think about that avocado.
So when I found this recipe on Pinterest, I knew I’d have to give it a try.
But wouldn’t you know that after I prepared the crab salad, I discovered that my avocado had gone to avocado heaven (which is people hell, if you ask me) so we had to have it on toast.
- 1/2 c lump crab meat
- 1/2 T light mayonnaise
- 1 T fresh cilantro, chopped
- 2 t red onion, diced finely
- 1 t lime zest
- Juice from 1/2 a lime
- Sea salt and freshly cracked pepper, to taste
- Dash of cumin
- 1 avocado, cut in half, pit removed
Combine the lump crab meat, mayonnaise, cilantro, red onion, lime zest, lime juice, sea salt, freshly cracked pepper, and cumin together. Spoon the crab mixture into each avocado half and serve immediately.
Not the same thing at all. Still…we press on. Life delivers many a disappointment, so we can’t let a simple matter like an overripe inedible avocado stop us from enjoying a nice crab salad.
Yum. Yum.
But I still think about that avocado.
I still think about it, too!!