Good Morning America Recipes

Jon Bonnell's Gulf Shrimp and Crab Stuffed Avocado

Chef's Table: Bonnell's Fine Texas Cuisine Recipe

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Chef Jon Bonnell makes a seafood stuffing that is sure to please.
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Servings:4
Difficulty: Easy
Cook Time: min

Chef Jon Bonnell combines seafood with ripe avocados for a cool appetizer

Ingredients

  • For the Stuffed Avocado:
  • 8 ounces jumbo lump fresh blue crabmeat
  • 8 ounces baby shrimp, cooked
  • 3 large ripe avocados
  • 2 tablespoons mayo
  • 1 lemon, juice only
  • 1/2 teaspoon Creole seasoning blend
  • 1 dash hot sauce
  • 3 tablespoons red bell pepper, diced
  • 2 tablespoons fresh chives, chopped
  • 3 tablespoons cucumber, diced
  • 1 pinch dry mustard powder
  • Cooking Directions

    For the Shrimp and Crab Mix:

    In a mixing bowl, combine all ingredients except for the crabmeat and avocado and mix well. Taste for seasonings and spice level. Adjust with extra hot sauce or a pinch more salt if your tastes buds prefer at this point. Pick through the crabmeat carefully to remove any excess shell pieces, but be sure not to break up the large lump pieces. Fold the crabmeat into the mixture at the last minute.

    For the Avocado:

    Cut the avocados in half and remove the seed. Scoop the avocados out of their skins with a large kitchen spoon, then slice them into thin strips.

    to Plate:

    Place a ring mold (or simply a piece of PVC pipe) in the center of a plate. Line the inside of the ring with overlapping slices of avocado. Spoon a large portion of the shrimp and crab salad into the middle, then carefully remove the ring by sliding it straight up. Garnish the plate with a little sprinkle of Creole seasoning blend and chopped chives and serve.


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