Sea food - Crab with Avocado

Seafood - Crab with Avocado
1 egg yolk
2 tsp Dijon-style mustard
1/2 tsp Worcestshire sauce
2 tsp red wine vinegar
Salt and freshly ground pepper to taste
1/2 cup peanut oil
1 tbsp chili sauce
1/4 cup green onion freshly chopped
4 large stuffed green olives approximately 1/4 cup
1 lb. jumbo or regular lump crabmeat
4 ripe avocados
1/2 head lettuce shredded

Put the yolk in mixing bowl and add mustard, Worcestshire sauce and vinegar. Beat with wire whisk, then add oil gradually, beating rapidly with whisk to incorporate.
When thickened and smooth, mix in the chili sauce, onion, olives and crabmeat. Shred the lettuce and cover the bottom of platter.
Peel avocados and split in half; discard pits. Divide halves again and lay on lettuce. Spoon sauce ove

Seafood - Apricot and Honey Suffed Mackere

Seafood - Apricot and Honey Suffed Mackere

4 small mackerel, cleaned and boned
2 oz. dried apricots
2 tbsp of clear honey
2 oz. fresh white bread crumbs
Quarter pint dry white wine
2 oz. butter
2 tbsp of cream
1 level tbsp of chopped parsley
Salt and pepper to taste

Pre-heat the oven to 375F, chop the apricots and mix with bread crumbs and tarragon.
Stir in the honey and season to taste with salt and pepper.
Remove the heads off mackerel and fill the cavity of the fish with the prepared apricot mixture, butter a large ovenproof dish and arrange the mackerel in it
Pour over the wine, dot with the remaining butter and cover with foil. Bake in the pre-heated oven for about 35 minutes or until tender.
Remove the foil and stir the cream into the juices. Garnish with the parsley and serve immediately