Avocado Pear With Crab, Pear, Peach And Primroses

Course : Seafoods
Serves: 4
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2 medium avocadoes
8 ounces crab meat
1 medium pear -- ripe
1 medium peach -- ripe
1 tablespoon primrose petals -- freshly
-----creamy vinaigrette-----
2 teaspoons sugar
1/2 teaspoon dry mustard
1 clove garlic -- crushed
3 tablespoons white wine vinegar -- or lemon
9 tablespoons olive oil
-----to make creamy to 6 tablespoon add-----
3 tablespoons heavy cream

Preparation / Directions:

CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake vigorously. Shake well each time before serving. Add 3 Tbsp heavy cream to 6 Tbsp vinaigrette to make it creamy. (Use this portion immediately as it will not keep.) Halve the avocadoes and remove the stones. Mix the crab meat with the vinaigrette and fill the avocadoes with this mixture. Peel and slice the pear and peach and tuck slices into the crab meat. Decorate the avocadoes with fresh primroses and serve immediately with thin fingers of toast and butter.

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