A few weeks after the amazing California Avocado Commission dinner at One Market, I flew to the south of Spain for a family wedding. We stayed at a small inn about 45 minutes west of Malaga called Hotel Rural La Paloma. Owned and operated by an Italian couple, Philippo and Elena took amazing care of us.
The menu at the inn’s restaurant was a great mix of Spanish and Italian-influenced dishes. They were incredibly accommodating as well. My husband is a vegan, and they were happy to prepare separate, off-the-menu dishes for him. While I am moving towards a vegan diet, I took the opportunity to taste a few dishes on the menu that contained dairy and seafood. One of my favorites was “Aguacate relleno de pulpa de cangrejo gratinado,” or “Puréed avocado stuffed with crab au gratin.” We’ll call it Avocado-Crab Gratinée.
I couldn’t wait to come home and try to prepare the dish myself. Elena was nice enough to share the recipe with me and both avocados and dungeness crabs happen to be in season right now. This dish is so easy to prepare, you could easily whip it up for weeknight treat for two.
- 1 ripe California Grown Avocado
- Salt and pepper to taste
- 3 Tbsp heavy whipping cream
- 2 oz lump crabmeat
- 2 Tbsp grated Parmesan cheese
- Preheat the broiler. Cut the avocado in half. Discard the pit, but reserve the skins. Empty the flesh into a microwave-safe bowl. Mash it with a fork it and add salt and pepper, combining well. Add the heavy cream and the crabmeat and mix well with a fork. If the mixture is too thick, add additional heavy cream.
- Warm the mixture in the microwave for 1 minute. Add the grated Parmesan cheese to the mixture and stir it in completely. Spoon the mixture either back into the two empty avocado halves or into one or two small oven-safe dishes. Sprinkle additional Parmesan cheese on top.
- Bake under the broiler for a couple of minutes until the cheese has browned slightly. Serve immediately.