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Friday Fare...Crab and Avocado Mimosa. - Walker Zanger BlogWalker Zanger Blog
03.30.12

Friday Fare…Crab and Avocado Mimosa.

photo by Nina Gallant

 

Did you really think we would finish the week off without a Friday Fare Mad Men style?

Served by First Lady, Jackie Kennedy at a state dinner in the summer of 1961, this refreshing appetizer was no doubt reinterpreted at many a dinner party of the day. We don’t for a moment think that Betty would have whipped this up at home, although Trudy might have given it a go. No, this was most likely ordered at some posh restaurant in Manhattan during a dinner designed to impress a future client.

Adapted from In the Kennedy Style: Magical Evenings in the Kennedy White House, by Letitia Baldridge, this dish  absolutely stands the test of time.

Servings: 6

Ingredients

2 ripe avocados
1 scallion, minced
2 teaspoons lemon juice, divided
1/4 teaspoon salt, plus additional to taste
dash of hot pepper sauce
3 tablespoons mayonnaise
2 tablespoons chili sauce
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
ground white pepper
8 ounces cooked fresh crab meat
2 cups watercress
2 hard-cooked egg yolks
1 tablespoon fresh parsley, chopped
Directions: 
  1. Peel half of one avocado. In a small bowl, mash avocado half. Add scallion, 1 teaspoon of lemon juice, 1/4

    teaspoon of salt and hot pepper sauce. Stir until well combined. Reserve.

  2. In a separate bowl, stir together mayonnaise, chili sauce, horseradish, Worcestershire sauce and remaining teaspoon of lemon juice. Season to taste with salt and white pepper. Reserve.
  3. Peel remaining 1 1/2 avocados, cut into half-inch cubes and place in a large bowl. Squeeze excess moisture from crab meat. Add to cubed avocado and gently combine. Fold in mayonnaise mixture until crab and avocado are evenly coated.
  4. Line bottoms of 6 chilled champagne glasses or small glass serving dishes with watercress. Divide crab mixture evenly among glasses. Top each with a dollop of mashed avocado mixture.
  5. Press egg yolks through fine mesh sieve; combine with parsley in a small bowl. Sprinkle yolk/parsley mixture evenly over each portion. Mimosas can be covered and refrigerated for up to 3 hours.

Reprinted from The Unofficial Mad Men Cookbook

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All photo images and text are the property of Walker Zanger. Please do not use for commercial purposes without permission. You are welcome to repost. copyright 2014.

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