The first year that my daughter lived in France, just after graduating from college, she became an English-speaking au pair for a French family and took on mastering French cooking for the children in her care. On my first visit to her Paris apartment, she fixed this easy-as-pie but delicious entrée. Remembering, of course, that Americans call this course an appetizer. It always followed our favorite apéritif (pre-dinner drink) called a Kir Royal made with champagne (or if your like, non-alcoholic sparkling cider) and a dash of crème de cassis (blackcurrent liqueur) and accompanied, in the French manner, by small dishes of olives and peanuts. That apéritif became our must-have throughout all of our travels in France and even at Paris Las Vegas!
CRAB STUFFED AVOCADOS
Halve the avocados and leave in shell
Mix imitation crab meat (NOT the real thing), preferably cold, with your favorite mayonnaise, adding salt & pepper only.
Ladle heaping sco0p of crab mixture into each avocado shell
NEXT WEEK: Sweet and savory crepesFollow @docflamingo