This spring we finally finished our backyard. We put in a deck, planted a small garden and bought a smoker, ever since our weekends have been filled with parties and entertaining. I must admit, we absolutely love having people over, cooking, relaxing and having a great time. And of course this past weekend was no exception. Sunday was a beautiful day. It was finally in the low 80’s with minimum humidity a definite change from what New Jersey has been experiencing over the last month of 100 degree days.
After spending most of the morning food shopping I was ready to get my cook on. Kurt was busy with his brisket which was finally smoking according to plan without giving him any aggravation like it normally does. He really planned it out perfectly this time, giving himself just the right amount of time to overcome any challenges that come with smoking meat. I think he is simply becoming great at it and knows what to expect now. The brisket came out fantastic. It was moist and delicious.
But it was my appetizers that were the most fun for me. I had a fun time making them and even more fun photographing them. It amazes me how much work goes into trying to get a good shot. Finding the right angle, right lighting, background and backdrop can be overwhelming. The reward of a good picture is worth it all.
Avocados are all the rage right now. Not only are they considered a super food, but they can help prevent certain types of cancer and aid heart health. This appetizer is fresh, flavorful and looks beautiful on a plate.
CRAB MEAT & SHRIMP STUFFED AVOCADO w/ CHILI LIME SAUCE
3 medium avocados, halved, pit and skin removed
4 oz crab meat
5 large shrimp, boiled, chilled and then chopped into small chunks
1 tbsp red bell pepper, small dice
1 tbsp red onion, small dice
1 tbsp celery, small dice
½ tbsp parsley, small dice
1 ½ tbsp lite mayo
Fresh black pepper
CHILI LIME SAUCE
¼ cup lite mayo
1 tsp siracha sauce (optional, but i love the extra kick and flavor it gives)
2 tbsp Chili Lime Cholula (or more to taste)
Stir together well. I like to add it to a squirt bottle, so it is easier to use.
1. Combine all ingredients together and mix well.
2. Scoop the crab & shrimp mixture onto the avocado.
3. Squirt the sauce over the avocado and sprinkle with parsley.
I hope you love it as much as our guests did. 🙂