Name: Avocats far cis aux fruits de mer (Avocados stuffed with seafood)
Yield: For 8
Cuisine: French
Ingredients: 3 tablespoons chopped fresh herbs plus several whole sprigs–parsley with basil or chervil; ½ pound (225 g) fresh or canned crab meat; ½ pound (225 g) bay shrimp, prawns, or crayfish, cooked and shelled; ½ cup (115 g) chopped walnuts plus 8 halves; or sliced or slivered toasted almonds; ½ pound (115 g) pitted green olives; ¼ cup (½ dL) olive oil; ¾ cup (150 g) long-grain white rice; Freshly ground pepper; A few drops of Tabasco; 4 large, ripe avocados; Juice of 3 limes, more if necessary; ¼ pound (115 g) fresh mushrooms, washed and with stems trimmed; 2 to 2½ teaspoons salt

Preparation info

For
8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

4 large, ripe avocados
Juice of 3 limes, more if necessary
¼ pound (

Method

Slice the avocados in half, remove the seeds, and scoop out the flesh. Dice coarsely and sprinkle with a few drops of the lime juice. Reserve the avocado shells.

Slice the mushrooms thin and put them to marinate in the lime juice. If you are using prawns or crayfish tails, slice them in half lengthwise. Pick over the crabmeat, discarding any bits of shell and shredding the meat with you