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Chef Chris Vogeli from III Forks Steakhouse stops by Good Day to make an avocado and crab dish that's great as a dip or spread on crackers. He'll also be at the 15th Annual III Forks Golf Classic, Auction and Dinner this weekend benefitting TeamConnor Childhood Cancer Foundation.
Avocado and Crab Dip
1 tsp dry mustard
1 tsp water
1 tsp kosher salt
1 tsp black pepper
1/4 cup 100% pure olive oil
1/4 cup mayonnaise
1 tsp Worcestershire sauce
1 1/2 Tbs capers, chopped
juice of 1/2 lemon
1 Tbs parsley, chopped
2 medium tomatoes, cored and diced
2 ripe avocados, peeled and diced
1/2 medium red onion, finely diced
1lb lump crab meat, clean of shells
In a small bowl, mix the dry mustard and water until a smooth paste. Let set for 10 minutes to develop flavor.
In a mixing bowl, combine salt, pepper, oil, mayonnaise, Worcestershire sauce, capers, lemon juice and parsley.
Stir in the mustard paste. Fold in remaining ingredients gently.
Chill until serving.
LINKS:
teamconnor.org
www.IIIForksGolfClassic.org