You Just Got Back from Alaska

July 9, 2009 by

You were away in Alaska last week on a vacation.

You get back, and are having fresh crab withdrawls.

I mean the crab is right there ... all the time ... every restaurant you go to!

And when you get back ... well ... it's just not.

That's ok.  You have to fulfill all of your crab desires.

And just to make sure you have enough recipes, here's one more delicious way to enjoy your favorite shellfish.

Now, I know Thousand Island Dressing is nothing new.  But make it from scratch, and you'll rediscover something that is not only amazing in this stuffed avocado recipe, but also as a salad topping (obvious), reuben condiment (slightly less obvious), and crab cake dipping sauce (much less obvious).  

What I love about this dressing recipe, is that you can make a full batch, and then use it with various recipes to add new dimension and flavor.  

And the best part?  Well, it's served cold.  And that inspires you to make cold dishes that can be tolerated in 105 degree Austin weather.

So the next time you're craving crab, and need just one more recipe so that you don't have to repeat, go ahead and buy some crab in bulk.  You have the perfect recipe to get you through your craving.

Until our next meal,


Cool Crab Stuffed Avocado


Cold Crab Stuffed Avocado

Cold Crab Stuffed Avocado

  • Avocado
  • 12 oz Crab
  • Thousand Island Dressing (Recipe below)


  1. This is a super easy recipe once you've made the thousand island dressing below.
  2. Simply take 12 oz of crab, and fold in a few tablespoons of the dressing to start. Keep adding until it reaches a consistency you're happy with it.
  3. Carve out a small part of an avocado, and then fill the hole with the crab salad.
  4. Serve it up on alone on a plate, or remove the avocado skin and serve on a bed of lettuce.

Thousand Island Dressing Kicked Up a Notch

  • 1 Cup Mayonnaise
  • 1/4 Cup Bottle Chili Sauce
  • 2 Tsp Worcestershire Sauce
  • 2 Tbs Dill Pickle Relish
  • 2 Tbs Red Pepper, Finely Chopped
  • 2 Tbs Onion, Finely Chopped
  • Milk (Optional)


  1. Mix the mayonnaise, chili sauce, and Worcestershire in a small bowl.
  2. Add the relish, pepper and onion and stir until blended.
  3. Add milk by the tablespoon if you prefer more of a liquid consistency.