Stuffed Hass Avocado From Mexico and Crab Meat Salad

New York, NY--(HISPANIC PR WIRE)--September 1, 2005--As summer comes to a close, whether one is gearing up to go back to school, or back to work, one thing is for sure - time becomes more scarce, yet it’s as important as ever to eat well, eat healthy, and of course eat delicious. Hass Avocados from Mexico are the ideal ingredient for all of the above. Smooth and creamy Hass avocados are versatile and easy-to-work with – why just look at Guacamole, one of the nation’s favorite dips. With just a few more ingredients and preparation, turning out a mouth watering Stuffed Hass Avocado and Crab Meat salad is as easy as can be. Celebrated chef David Burke, of the renowned restaurant David Burke and Donatella in NYC, as well as popular eateries in Las Vegas and Chicago, shares his winning recipe for Stuffed Hass Avocado and Crab Meat Salad. Serving the salad in a Halved Hass Avocado makes the dish naturally elegant as well as practical.

Hass Avocado and Crab Meat Salad is quick and easy to prepare for work or school lunch, and also makes a perfect serving suggestion for fall entertaining at home. v

Hass Avocados are one of nature’s nutrient-dense foods. They are a delicious addition to a healthy lifestyle: cholesterol-free, low in saturated fat, and high in potassium and folic acid. Avocados are rich in vitamins A, C, and E ** – primary vitamins in the antioxidant group that help protect the cells in human tissue.

Hass Avocados from Mexico are now available all year long. They are held to very high standards – in addition to tightly government-regulated cleanliness standards in the groves, they pass through four points of inspection upon importation, assuring that the fruit is fresh and pristine for consumers. The Avocados move swiftly from the grove to the grocer, passing through customs in only 48 hours.

*Source: USDA
Contains less than 10% of RDA of nutrients

Stuffed Hass Avocado with Crabmeat Salad
Serves 4

4 Hass avocados, pitted and peeled and cut in halves

For the crabmeat salad:
1 pound cooked lump crabmeat, picked clean of cartilage
5 tablespoon olive oil
1 tomato, diced
1 teaspoon tequila
2 teaspoon lemon zest
2 teaspoon chopped fresh basil
1 tablespoon salt
1 tablespoon fresh pepper
1 tablespoon poppy seed
2-3 tablespoon mayo (optional)

Place crabmeat in a bowl. Add all other ingredients and toss lightly. Fill each avocado half with crabmeat salad.

Serve on a salad of mixed greens or blanched green beans tossed with almonds and olive oil.

Recipe developed for Hass Avocados from Mexico (M.H.A.I.A.) by Chef David Burke (David Burke and Donatella, N.Y.C)