Taste Lafayette Crawfish Stuffed Avocado

Prep time: 1/2 hour Serves: 4 Since packaged crawfish tails are readily available year round in Acadiana, this stuffing mixture can be made most any time. This crawfish salad is very versatile and makes a great sandwich served on a freshly baked croissant. Try it as a dip as well with some added kick of horseradish and hot sauce. The dressing is a variation of a green goddess with the garlic and anchovies giving it the zing of a classic Caesar dressing. For the dressing: Ingredients 2 cups mayonnaise 1/2 cup plain Greek yogurt 2 tablespoons lemon juice 2 tablespoons cilantro 2 cloves garlic 1 small can of anchovy filets 1 avocado pulp Louisiana hot sauce Kosher salt Fresh ground black pepper Directions In a blender, add mayonnaise, yogurt, lemon juice, cilantro and garlic cloves. Open the anchovies and empty the filets into the blender along with the remaining oil in the tin. Add the pulp of the avocado and a dash of hot sauce along with a sprinkle of salt and pepper. Blend on high until completely smooth and creamy. Adjust seasoning to taste. Cover and refrigerate until chilled. For the crawfish salad: Ingredients 1 cup mayonnaise 1 tablespoon Creole mustard 2 tablespoons Steen’s cane vinegar 2 tablespoons lemon juice 1/2 cup chopped cilantro 1 cup red onion, chopped fine 1 cup diced celery 1 teaspoon freshly ground black pepper Louisiana hot sauce Kosher salt 4 medium size, ripe avocados 1 cup red cherry tomatoes, halved 2 pounds cooked crawfish tails 2 lemons, cut into wedges 4 cups mixed salad greens Directions In a large mixing bowl, whisk together the mayonnaise, Creole mustard, cane vinegar, lemon juice, cilantro, red onion and celery until combined. Add the pepper, a dash of hot sauce and a sprinkle of salt. Taste and adjust accordingly. Cover and refrigerate. Cut the avocados in half lengthwise and remove the seed. With a spoon, remove the pulp from each half and reserve the empty avocado half. Cut the pulp into bite-sized cubes and add to the mixing bowl along with the mixture. Add the cut cherry tomatoes and the crawfish tails along with any fat. Combine gently until incorporated evenly. Spoon a large portion of the mixture back into each of the avocado halves. Cover and refrigerate until chilled or about one hour. For serving, place two of the stuffed avocado halves on a plate with mixed salad greens. Garnish with lemon wedges and place a small ramekin of the dressing on the plate. Pair this at lunch with a glass of sweet tea or in the evening with a crisp Chardonnay. Recipe Courtesy of George Graham, AcadianaTable.com