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Avocado Voisin

world.food's picture
Ingredients
  Butter 1 1⁄2 Tablespoon
  Minced onion 1 1⁄2 Tablespoon
  Minced celery 1 1⁄2 Tablespoon
  Curry powder 3⁄4 Teaspoon
  Uncooked white rice 3⁄4 Cup (12 tbs)
  Chicken broth/Beef broth 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon (Few Grains)
  White pepper 1⁄2 Teaspoon (Few Grains)
  Bay leaf 1 Small
  Flour 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Egg yolk 1
  Butter 1 Tablespoon
  Canned crab meat 13 Ounce, drained (2 Cans, About 6 1/2 Ounces Each)
  Chutney 2 Tablespoon, finely chopped
  Avocados 3
  Lemon juice 1 Tablespoon
  Grated parmesan cheese 3 Tablespoon
  Parsley 3 (For Garnish)
  Lemon wedges 3 (For Garnish)
Directions

MAKING
1) In a 1 1/2-quart glass casserole, combine the onion and celery in the 1 1/2 tablespoons butter together.
2) Saute uncovered in a microwave at HIGH for about 4 minutes or until soft, stir after 1 minute.
3) Blend in the curry powder and stir in the rice, coat well.
4) Stir in the broth, salt, white pepper and bay leaf, then cook covered as per the package directions until the rice is tender and almost dry.
5) In a 1-quart glass casserole melt 1 1/2 tablespoons butter in the microwave at HIGH for about 15 seconds.
6) Blend in the flour and rest of the salt and pepper.
7) Gradually pour in the milk, stir continuously then cook uncovered at HIGH for 4 minutes or until thickened, stir after each minute.
8) Slightly beat the egg yolk and stir in a little hot mixture, then blend into the casserole , cover the sauce and keep warm.
9) In a large glass pie plate, melt rest of the butter in the microwave at HIGH for about 15 seconds.
10) Stir in the crab meat and heat uncovered in microwave at HIGH for about 2 minutes.
11) Mix in the chutney then combine the rice and crab meat, toss lightly to mix and keep warm.
12) Halve seed and peel the avocado, then slice from the bottoms to make them flat.
13) On a glass platter, arrange the avocados and stuff the cut-off slices in the avocado cavities and brush with the lemon juice.
14) Stuff the crab-rice mixture into the avocado halves, spoon over the sauce and cook uncovered in the microwave oven at HIGH for 2 minutes.
15) Sprinkle with the Parmesan cheese and heat uncoverd for 1 to 3 minutes at BAKE.

SERVING
16) Garnish with parsley and lemon wedges, then serve on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Avocado
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
3

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