Ingredients Jump to Instructions ↓

  1. 2 eaches Avocadoes

  2. 8 ounces Crab meat;

  3. 1 each Pear; ripe

  4. 2 teaspoons Sugar

  5. 1/2 teaspoon Dry mustard

  6. 1 each Garlic clove; crushed

  7. 3 tablespoons Heavy cream

  8. 1 each Peach; ripe

  9. 1 tablespoon Primrose petals; freshly picked

  10. 3 tablespoons White wine vinegar; or lemon juice

  11. 9 tablespoons Olive oil

Instructions Jump to Ingredients ↑

  1. CREAMY VINAIGRETTE TO MAKE "CREAMY" TO 6 TB ADD CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake vigourously. Shake well each time before serving. Add 3 Tbsp heavy cream to 6 Tbsp vinaigrette to amke it creamy. (Use this portion immediately as it will not keep.) Halve the avocadoes and remove the stones. Mix the crab meat with the vinaigrette and fill the avocadoes with this mixture. Peel and slice the pear and peach and tuck slices into the crab meat. Decorate the avocadoes with fresh primroses and serve immediately with thin finfers of toast and butter. SERVES:4


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