- 3 ripe avocados
- 6 spring onions or scallions, cut very finely
- 1 clove of garlic, chopped very finely
- 1/2 a lemon, juiced
- 8 Ounces white crab meat
- 2 Tablespoons Dijon mustard, such as Maille Mustard with Olives and Herbes de Provence
- 4 egg yolks
Preheat the oven to 350 degrees F.
Halve the avocados and discard the pits. Spoon out the flesh and keep the shells. Place avocado flesh in a bowl and crush with a fork. Season with salt and pepper. Add the spring onions, garlic, lemon juice, crab meat, and mustard. Mix well; reserve.
Next, make the sabayon sauce. In a glass mixing bowl, add the egg yolks and 4 tablespoons of water. Whisk well and place over a pan of boiling water (a bain marie). Whisk energetically for 4 to 5 minutes until the yolks are creamy and foamy. Fold the sabayon into the avocado mix. Do not over mix.
Spoon the mixture into the avocado shells. Place them on a baking tray in the oven and cook for 10 minutes. Serve immediately. When serving the avocados, keep them still by placing them on a small amount of wet salt in the middle of the plate.
Chef’s Tips: Serve with a thick slice of toasted brioche.