1 Open the avocado using a lengthwise cut. Remove the pit. Leave the avocado halves in their skins.
2 In a small bowl, mix the crab, shrimp, and truffled mayonnaise. Season to taste.
3 Stuff the seafood mixture into the hollows of the avocado halves and serve chilled.
My advice: The pale flesh of the avocado, neither sweet nor salty, divulges a delicate taste of hazelnut, and a creamy consistency not unlike butter when the fruit is perfectly ripe.
It is precisely this quality which makes it a perfect partner to the Black Truffle. |
