Oh Roxanne, do you like crab? If you do I have a wonderful recipe for pasta, avacado and crab.
Linguine, Crab, and Avocado with Scallion Vinaigrette A pastel scallion sauce dresses the delicate crabmeat and creamy avocado, making a wonderful and sensuous main dish that's also elegant enough to be a first course at your next dinner party. It is a hot pasta dish (not spicy, just not a cold pasta). It is simply luscious, IMHO, with a nice glass of wine. I haven't made it in a while.
I better run out and get some avacados before the stampede.
Here is the recipe for anyone that wants it. I pairs well with an acidic white wine such as somehting from the Loire region in France. Try either a Sancerre (sauvignon blanc grape) or Savennieres (chenin blanc grape).
Linguine, Crab, and Avocado with Scallion Vinaigrette2 teaspoons grated fresh ginger
2 teaspoons lemon juice
1 1/2 tablespoons red or white wine vinegar
2 scallions, white and light-green parts chopped, dark-green tops sliced
1 teaspoon soy sauce
1/3 cup cooking oil
3/4 teaspoon salt
1/2 teaspoon grated lemon zest (from about 1/2 lemon)
1 avocado, preferably Hass
3/4 pound linguine
1/2 pound lump crab meat, picked free of shell
In a blender, combine the ginger, lemon juice, vinegar, the chopped scallions, the soy sauce, oil, and 1/4 teaspoon of the salt. Blend until smooth, then stir in the lemon zest. Cut the avocado into 1/2-inch dice and add to the scallion vinaigrette.
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta and toss it with the vinaigrette and avocado and the remaining 1/2 teaspoon salt. Gently fold in the crabmeat. Sprinkle with the sliced scallion tops. Serve warm.
TEST-KITCHEN TIP
As soon as the avocado is diced, put it into the vinaigrette. The acidity of the lemon juice and the vinegar will keep the avocado from browning if dinner is delayed.
The photo does not do the dish justice. It is a wonderful pasta dish. One of the very best I have had.