Recipe courtesy of Judy Gelman and Peter Zheutlin

Avocado and Crabmeat Mimosa

  • Yield: 4 servings
Share This Recipe

Ingredients

2 ripe avocados

1 scallion, minced

2 teaspoons lemon juice, divided

1/4 teaspoon salt, plus additional to taste

Dash of hot pepper sauce

3 tablespoons mayonnaise

2 tablespoons chili sauce

1 tablespoon prepared horseradish

1/2 teaspoon Worcestershire sauce

Ground white pepper

8 ounces cooked fresh crabmeat

2 cups watercress

2 hard cooked egg yolks

1 tablespoon chopped fresh parsley

Directions

  1. Peel half of one avocado. In a small bowl, mash avocado half. Add scallion, 1 teaspoon of lemon juice, 1/4 teaspoon of salt, and hot pepper sauce. Stir until well combined. Reserve. 
  2. In separate bowl, stir together mayonnaise, chili sauce, horseradish, Worcestershire sauce, and remaining teaspoon lemon juice. Season to taste with salt and white pepper. Reserve. 
  3. Peel remaining 1 1/2 avocados, cut into half-inch cubes, and place in a large bowl. Squeeze excess moisture from crabmeat. Add to cubed avocado and gently combine. Fold in mayonnaise.
  4. Line bottoms of 6 chilled open champagne glasses or small glass serving dishes with watercress. Divide crab mixture evenly among glasses. Top each with a dollop of mashed avocado mixture.
  5. Press egg yolks through fine mesh sieve; combine with parsley in a small bowl. Sprinkle yolk/parsley mixture evenly over each portion. Mimosas can be covered and refrigerated for up to 3 hours.

Cook’s Note

Adapted from In The Kennedy Style: Magical Evening in the Kennedy White House by Letitia Baldrige; menus and recipes by White House Chef Rene Verdon. (Doubleday, 1998)

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.