Avocados Stuffed with Crabmeat Rémoulade

Serves 4


  • 12 ounces backfin crabmeat
  • 1 tablespoon lemon juice
  • Rémoulade sauce*
  • 2 large ripe avocados
  • lettuce
  • tomato wedges
  • lemon wedges
  • black olives


Pick over the crabmeat and discard bits of shell or cartilage. Gently toss crabmeat with lemon juice and fold in the Rémoulade Sauce. Peel the avocados, halve them, and remove seeds. Arrange lettuce leaves on each of 4 plates. Place an avocado half on each plate. Fill the center with crabmeat mixture. Garnish with tomato and lemon wedges and black olives.

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