Ingredients
- 8 ea Avocados From Mexico, halved
- 2 tbsp Old Bay Spiace, prepared
- 8 tsp Garlic Butter
- 4 oz Crab Mix
- 2 oz Cooked bacon, crumbled
- 1.5 oz Parmesan cheese, shredded
- 2 oz Garlic Butter
- 1 tsp Italian parsley, chopped fine
- Garlic Butter
- 8 oz Unsalted butter
- 1 oz Roasted garlic, pureed
- 1 tbsp Fresh thyme, chopped
- 1 oz Cooking sherry
- 1 tsp Garlic powder
- 1/4 tsp Kosher salt
- 1 tbsp Parsley, chopped
- Crab Mix
- 8 oz Lump crab, fresh
- 4 oz Slated butter, melted
- 3 oz Panko bread crumbs
- 1 oz Fresh parsley, chopped
- 2 oz Red bell pepper, diced small
- 2 oz Yellow bell pepper, diced small
- 1/4 tsp White pepper, ground
- 1 tsp Kosher salt
- 1/4 tsp Cayenne
- .5 oz Lemon juice
Instructions
- Crab Mix:
- Place all ingredients into a mixing bowl, gently folding until well combined.
- Use as needed.
- Garlic Butter:
- Place all ingredients except for parsley into a food processor, processing until well combined.
- Remove from food processor and place into a clean container.
- Fold in chopped parsley.
- Cover and store as per HACCP or until needed for up to 24 hours.
- Use as needed.
- Avo's on a Half-Shell:
- Place avocado halves on a sheet pan and season entire avocado with Old Bay seasoning.
- Drizzle a teaspoon of Garlic Butter onto each of the either segments of the oyster grill plate.
- Spoon the Crab Mix into each avocado half.
- Sprinkle bacon and parmesan cheese over each crab stuffing-filled avocado.
- Place entire tray into broiler and broil until warm and golden-brown.
- Remove from broiler and place onto serving plate.
- Pour warm garlic butter into ramekin and garnish with parsley.
- Place ramekin into the center of the dish. Serve as needed.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
