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Delaware Blue Crab and Avocado Boats!

Author Rachel

Ingredients

  • Recipe makes 4 servings but this recipe can be doubled if you want to use a full pound of crab
  • 1/2 pound cooked lump blue crab can substitute imitation crab instead with a slightly sweeter result
  • 1 ripe Avocado if serving 4 use two avocados for the outer shell only... use the fruit for another dish or enjoy it on its own.
  • 1 Tbsp . Tartar Sauce
  • 1 Tbsp . Sour Cream
  • 1 Tbsp . Mayonnaise
  • 1-2 tsp . chili pepper sauce I used Siracha sauce, but any chili pepper sauce will work here
  • 1 Tbsp . fresh chopped chives
  • juice of 1/2 of a lemon
  • 1 Roma Tomato
  • 2-4 peices of Romaine or butter lettuce

Instructions

  • Split Avocado/s in half lengthwise and take the pit out. Next scoop out the inside leaving only the skins or "bowls". (note: If using 2 Avocados to make 4 bowls make sure to only use the fruit of one avocado in the mixture). Place a piece of Romaine or butter lettuce into the hollowed bowls and set aside. Chop the avocado and place in a medium sized bowl. Mix in everything except the crab (or imitation crab). Carefully fold in the crab or imitation crab into the mixture until just mixed so that the crab remains intact. Take your Roma tomato and cut in half lengthwise, then cut one half again lengthwise. Cut into two or three sections of this piece into triangles to place as a "sail" for the boat, Serve immediately or place in refrigerator up to 1 hour (after this the avocado may start to turn brown... this is still edible, but does not look as appetizing.)