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Jon Bonnell's Gulf Shrimp and Crab Stuffed Avocado

Chef's Table: Bonnell's Fine Texas Cuisine Recipe
skill level
Chef Jon Bonnell combines seafood with ripe avocados for a cool appetizer
  • For the Stuffed Avocado: 8 ounces jumbo lump fresh blue crabmeat8 ounces baby shrimp
  • cooked3 large ripe avocados2 tablespoons mayo1 lemon
  • juice only1/2 teaspoon Creole seasoning blend1 dash hot sauce3 tablespoons red bell pepper
  • diced2 tablespoons fresh chives
  • chopped3 tablespoons cucumber
  • diced1 pinch dry mustard powder
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    8 ounces baby shrimp
    Cook the shrimp.
  • 2
    1 lemon
    Juice the lemon.
  • 3
    3 tablespoons red bell pepper
    2 tablespoons fresh chives
    3 tablespoons cucumber 
    Dice the red pepper and the cucumber and chop the fresh chives.
  • 4
    2 tablespoons mayo
    1/2 teaspoon Creole seasoning blend
    1 dash hot sauce
    1 pinch dry mustard powder 
    In a mixing bowl, combine all ingredients except for the crabmeat and avocado and mix well. Taste for seasonings and spice level. Adjust with extra hot sauce or a pinch more salt if your tastes buds prefer at this point. 
  • 5
    8 ounces jumbo lump fresh blue crabmeat  
    Pick through the crabmeat carefully to remove any excess shell pieces, but be sure not to break up the large lump pieces. Fold the crabmeat into the mixture at the last minute. 
  • 6
    3 large ripe avocados 
    Cut the avocados in half and remove the seed. Scoop the avocados out of their skins with a large kitchen spoon, then slice them into thin strips. 
  • 7
    Place a ring mold (or simply a piece of PVC pipe) in the center of a plate. Line the inside of the ring with overlapping slices of avocado. Spoon a large portion of the shrimp and crab salad into the middle, then carefully remove the ring by sliding it straight up. Garnish the plate with a little sprinkle of Creole seasoning blend and chopped chives and serve.

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