Californian Crab Stuffed Avacado

This is a recipe from the June 2007 edition of Wine Enthusiast. Some of the best recipes I have tried have been found in this publication. This is another winner!

Californian Crab-Stuffed Avocado

For The Vinaigrette:

1/4 cup fresh lemon juice

1/4 cup olive oil

1 small shallot minced

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

Whisk all ingredients together in a small bowl.

For The Stuffed Avocados:

1 cup uncooked medium-grain rice

2 cups chicken stock

1 garlic clove, minced

1 tablespoon butter

Zest of 2 lemons(about 1 tablespoon)

1/2 teaspoon salt

2 ears fresh sweet corn, Husked and cleaned

4 cups mixed salad greens

2 medium-ripe avocados

12 ounces cooked crab meat

1/4 cup chopped fresh cilantro

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Directions:

Combine rice chicken stock, garlic and butter in a small saucepan. Heat to boiling over medium-high heat; reduce heat to low and cover and simmer until liquid is absorbed, about 20 minutes. Remove rice from heat and stir in lemon zest and salt, and let cool.

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Bring 2 quarts of water to a boil. Add corn; cook 5 to 7 minutes or until tender. Remove corn with tongs and cool. Using a sharp knife, cut kernels off the cob, (about 1 cup kernels).

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Peel, seed, and halve avocados. Divide salad greens among four plates and top with avocado halves. Combine rice and corn and mound into avocado halves and top with crab meat. Drizzle each stuffed avocado with vinaigrette and sprinkle with cilantro. Serves 4