Chef John Folse: Crawfish salad-stuffed avocados - FOX 8 WVUE New Orleans News, Weather, Sports, Social

Chef John Folse: Crawfish salad-stuffed avocados

Source: FOX 8 photo Source: FOX 8 photo
NEW ORLEANS (WVUE) -

Crawfish are plentiful in Louisiana in the spring. Naturally, we try to eat a little lighter during this time of the year, but I am not sure that this luscious entrée salad fits that law.

Prep Time: 2 Hours

Yields: 8 Servings

Ingredients:

1 pound Louisiana crawfish tails, coarsely chopped

4 medium avocados, ripe and slightly softened

¼ cup minced red onion

¼ cup minced celery

¼ cup minced yellow bell pepper

1 tbsp minced garlic

½ cup thinly sliced hearts of palm

2 boiled eggs, peeled and minced

½ cup heavy-duty mayonnaise

1 tsp lemon juice

½ tsp chopped basil

1 tsp Old Bay® Seasoning

salt and black pepper to taste

granulated garlic to taste

Method:

In a large mixing bowl, combine all ingredients except avocados. Mix well, cover and refrigerate at least 2 hours. When ready to serve, halve avocados lengthwise, removing and discarding pits. Using a tablespoon, remove peelings by carefully scooping out avocado flesh while keeping each half intact. Spoon an equal portion of crawfish salad into each avocado half. Serve on decorative multicolored lettuces as a salad or appetizer.

Copyright 2017 WVUE. All rights reserved.

Powered by Frankly