Serves: 6 as appetizer or 4 as a light main course
Ingredients
2 avocados
1 scallion, minced
2 teaspoons lemon juice, divided
¼ teaspoon salt, plus additional to taste
Dash of hot pepper sauce
3 tablespoons each mayonnaise
2 tablespoons chili sauce
1 tablespoon horseradish sauce
½ teaspoon Worcestershire sauce
ground pepper
8 ounces cooked fresh crabmeat
2 cups watercress
2 hard-cooked egg yolks
1 tablespoon fresh parsley, chopped
Instructions
Peel half of one avocado. In a small bowl, mash avocado. Add scallion, 1 teaspoon lemon juice, ¼ teaspoon salt, and hot pepper sauce. Stir until combined. Set aside
In a separate bowl, mix mayonnaise, chili sauce, horseradish, Worcestershire sauce, and reamining teaspoon lemon juice. Season with salt and pepper. Set aside.
Peel remaning 1½ avocado, cut into half-inch cubes and place in a large bowl. Squeeze excess moisture from crabmeat. Add to cubed avocado and gently combine. Fold in mayonnaise mixture until crab and avocado are evenly coated.
Press egg yolks through fine mesh sieve; combine with parsley in a small bowl.
Line champagne flutes or plates with watercress. Top with crab mixture, a dollop of mashed avocado mixture, and a sprinkle of yolk mixture. Mimosa can be covered and refrigerated for up to 3 hours.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/avocado-crab-mimosa/