Avocado Stuffed With Crabmeat Maison, Or Cold Crab Salad

• 2 large egg yolks
• 2 tablespoons red wine vinegar
• 1 tablespoon creole mustard (or 1 tablespoon any coarse grainy brown mustard)
• 1 teaspoon lemon juice, fresh
• 1 cup vegetable oil
• 1/4 cup nonpareil capers, drained
• 1 bunch green onion, chopped
• 1 tablespoon parsley, curly, fresh, chopped
• salt
• white pepper
• 1 lb lump crabmeat
• 4 avocados, ripe and soft
• creole mustard vinaigrette (see above)
• 1 head iceberg lettuce, cut into large ribbons
• 2 large tomatoes, fresh and cut into wedges

1. Crabmeat Maison:
2. Combine egg yolks, vinegar, mustard, and lemon juice in mixing bowl, and whisk together (until well combined); whisk in oil slowly until emulsified (this might work better in food processor, but I did by hand).
3. Fold in capers, parsley, and onions, and season with salt and pepper. Chill for 2 to 4 hours.
4. Shortly before serving, gently fold in crabmeat, taking care not to break any of the lumps; set aside.
5. Stuffed Avocado Salad:
6. Slice the avocados lengthwise, and remove the pits. Peel and set the 8 halves aside.
7. Create a bed of lettuce on 8 chilled plates. Nest the avocado halves in the center of the lettuce covered plates.
8. Evenly divide the Crabmeat Maison into the cavities of the avocados, forming little mounds.
9. Add a wedge of the tomato to each plate, and drizzle with the Creole Mustard Vinaigrette.
10. Serve immediately.

egg yolks, red wine vinegar, creole mustard, lemon juice, vegetable oil, nonpareil capers, green onion, parsley, salt, white pepper, lump crabmeat, avocados, creole mustard vinaigrette, ribbons, tomatoes

Taken from www.food.com/recipe/avocado-stuffed-with-crabmeat-maison-or-cold-crab-salad-421222 (may not work)