You can find this recipe at El Restaurante.
Recipe and photo courtesy of Jim Urdiales, Mestizo Restaurant, Baton Rouge
Makes 4 servings
2 ripe avocados
8 oz. 91/110 boiled shrimp
4 oz. fresh lump crab meat
8 oz. butter
4 oz. trinity (chopped onion, celery and bell pepper)
2 eggs
3 T. water
1 c. panko
½ c. flour
½ c. heavy cream
4 c. soybean oil
In a pot, sauté the trinity in 8 oz. butter until tender, then pour in heavy cream; let mixture simmer and thicken, then add the boiled shrimp and crab. Season to taste.
Cut each avocado in quarters and lightly season with salt and pepper to taste.
Crack eggs in a bowl and mix with water. In two separate bowls, place panko and flour.
Dredge avocado quarter in flour first, followed by egg mixture and lastly in panko.
Place soybean oil in a pot for frying and make sure the oil reaches 350°F. Fry avocados until golden brown.
Place shrimp and crab mixture over avocados and serve.