Suzi's Blog

Crab and Avocado with Creamy Salsa

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Certain marriages are just perfect. Like mine [no, I am not saying that under great duress]. And equally crab and avocado.

There are an infinite number of ways to match up crab and avocado. They do seem an unlikely pair, but in your mouth, well, there is nothing more satisfying. Here’s my latest way to arrange that marriage using, unexpectedly, some left over salsa. The salsa was originally built for a Corn, Jalapeno and Goat Cheese Tartine from the new Le Pain Quotidien cookbook. That’s tomorrow blog, in fact.

The tartine is served with a basic salsa. Take that salsa, augment with mayo and sour cream, add crab, and adorn the top of avocado halves. It’s a ten minute operation that can serve as your first course or be the main for a brunch. The salsa is jalapeno free, so it’s cool rather than hot. A dusting of red pepper flakes at the end addresses that little problem.


Brian’s Crab and Avocado with Creamy Salsa

Yield: Serves 3 generously


For the creamy salsa:

  • 1 tomato, diced
  • ½ onion, finely chopped
  • ½ garlic clove crushed
  • 2 tablespoons finely chopped cilantro
  • Juice of two limes
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 4-5 ounces of crab meat
  • Salt and pepper to taste

For the assembly:

  • 3 avocados, halved and pitted
  • Red pepper flakes


Combine the tomato, onion, garlic, and cilantro in a bowl and mix. Add the lime juice and remix. Add the mayonnaise, sour cream and crab. Stir to mix. Then test for seasoning and add salt or pepper as needed.

To assemble the dish, place two avocado halves on a plate and scoop in a third of the creamy salsa. Sprinkle with red pepper flakes. Repeat for the two other avocados.

Serve with chilled white wine. Sparkling is an excellent option.

Source: Brian O’Rourke


Green Goddess Devil Eggs from D’lish Deviled Eggs by Kathy Casey

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Sometimes you need to sit back, rethink, and change your mind.

Deviled eggs. I was not a fan. Soft boiled? I’m all in. Deviled? Uh, I never found something that made me happy.

And then Kathy Casey wrote D’Lish Deviled Eggs and my life is changed. It turns out, that if the recipe is wonderful, I like deviled eggs. And D’lish Deviled Eggs is filled with just lots of ideas that look beautiful and taste exceptional.

When you eat, your tasting experience with a dish is about the last sensory experience you have. You are very likely to smell it first. Then you see it. You may even hear it crackling in the oven first. And, then, only then, do those molecules finally let you make the ultimate evaluation.

That picture above, for Green Goddess Deviled Eggs, is the one that won me over. I’m a sucker for that phrase: Green Goddess. Because I’m old enough to have grown up when just about every day you were served lettuce drowning in something called Green Goddess dressing — something that deserves a comeback. So, to see that familiar phrase and then this spectacular picture, my memory and my imagination were equally inspired.

Then when I saw that this recipe uses avocado, well, my resistance was completely gone.

Here’s the recipe for Green Goddess Deviled Eggs. Tomorrow, I’ll share much more with you about the delights to be found in D’Lish Deviled Eggs. It’s late spring, and soon you’ll be awash in bridal showers and bachelorette parties. It would not be old-fashioned to served deviled eggs if you employ the clever ideas in this book.

The striking photos in the book, of which this is just one, come from author Kathy Casey Food Studios and Darren Emmens.

Green Goddess Deviled Eggs

Yield: makes 24


  • 1 dozen hard-cooked eggs
  • ½ ripe avocado
  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh tarragon
  • ½ teaspoon salt
  • 24 fresh tarragon leaves
  • Freshly cracked black pepper



Halve the egg lengthwise and transfer the yolks to a small bowl. Set the egg while halves on a platter, cover, and refrigerate.

In a mixing bowl, mash the avocado well with a fork, then add the yokes and mash to a smooth consistency. Add the mayonnaise, sour cream, garlic, tarragon, and salt. Mix until smooth. You can also do this step using an electric mixer with a whip attachment. Taste and season accordingly.

Spoon the mixture into a pastry bag fitted with a plain or a large star tip, then pip the mixture evenly into the egg white halves. Or, if you are bag-challenged, fill the eggs with a spoon, dividing the filling evenly.

Top each egg half with a tarragon leaf and a grind of freshly cracked black pepper.

To accompany this dish, you have total freedom. You can go with white wine or experiment with a red. That avocado of course begs for a tequila-based cocktail. [And it so happens that this weekend will see one of those posted on this blog!]

Source: D’Lish Deviled Eggs by Kathy Casey