Chef Justin Ferguson's Crawfish & Crab Stuffed Avocado Salad

Chef Justin Ferguson from Baton Rouge's BRQ restaurant made a Crawfish & Crab Stuffed Avocado Salad and gave us a preview of Louisiana in Nashville Restaurant Night, which is Tuesday, October 9. (see recipe below)  For one night only, Garden & Gun and Louisiana Travel Association presents an extraordinary culinary experience across Music City. Eleven celebrated Louisiana chefs will step into local Nashville restaurants to offer up special dishes inspired by their hometowns’ unique flavors and ingredients. Justin Ferguson will be at Butchertown Hall. For information on participating restaurants and chefs, go to https://gardenandgun.com/event/louisiana-x-nashville.  
 
Crawfish & Crab Stuffed Avocado Salad
1 large ripe avocado 
8oz jumbo lump crab meat 
4oz Cajun boiled crawfish tails 
1 Tablespoon diced shallots 
1 Tablespoon diced Celery 
1/3 cup mayonnaise 
3 teaspoon creole mustard 
1 teaspoon hot sauce 
2 teaspoons of lemon juice 
1/2  teaspoon of creole seasoning 
3 sprigs frisee lettuce 
4 baby heirloom tomatoes sliced
Pinch salt 
 
Peel and core avocado season with salt and cracked pepper. In a small mixing bowl combine mayonnaise, creole mustard, creole seasoning, hot sauce, diced celery, diced shallots, and lemon juice. Mix well then fold in boiled crawfish tails and crab meat. 
 
To plate: 
lay avocado cut side up and fill with crab and crawfish mix. add frisee, heirloom tomatoes, sliced radish, and chives. drizzle with olive oil season with cracked pepper and pinch of salt and serve  
 
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