Crawfish Stuffed Avocado with Creole Green Goddess Dressing
 
Prep time
Total time
 
Recipe by:
Serves: 4
Ingredients
Creole Green Goddess Dressing
  • 2 cups mayonnaise
  • ½ cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped cilantro
  • 2 cloves garlic, peeled
  • 1 small can of anchovy filets
  • Pulp from 1 medium ripe avocado
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper
Crawfish Stuffed Avocado
  • 1 cup mayonnaise
  • 1 tablespoon Creole mustard
  • 1 tablespoon sugarcane vinegar or white wine vinegar
  • 2 tablespoons lemon juice
  • ½ cup chopped cilantro
  • 1 cup finely diced red onion
  • 1 cup finely diced celery
  • 1 teaspoon freshly ground black pepper
  • Dash of hot sauce
  • Kosher salt
  • 4 medium, firm but ripe avocados
  • 1 cup red cherry tomatoes, halved
  • 2 pounds cooked crawfish tails
  • 2 lemons, cut into wedges
  • 4 cups firmly packed mixed salad greens
Instructions
Creole Green Goddess Dressing
  1. In the container of 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 to the blender and a dash of hot sauce along with a sprinkle of salt and pepper. Cover and blend on high until completely smooth and creamy. Adjust seasoning to taste. Cover and refrigerate until chilled.
Crawfish Stuffed Avocado
  1. 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.
  2. Spoon a large portion of the crawfish mixture back into each avocado half. Cover and refrigerate until chilled, about 1 hour.
  3. For serving, place 2 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.
Notes
Since packaged crawfish tails are readily available year-round in Acadiana, this stuffing mixture can be made most any time. You can order crawfish tails online at Cajungrocer.com. This crawfish salad is remarkably versatile and makes a terrific 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. Louisiana-based Blue Plate is my mayonnaise of choice.
Recipe by Acadiana Table at https://acadianatable.com/?p=5028