Cape Fear Seafood Cocktail with Lemon Dill Sauce

  • 2-3 large avocados, peeled, seeded, and largely diced
  • 1 tbsp.. lemon juice
  • 2-4 tbsp. mayonnaise
  • 1 1/2 tbsp. chopped green onions
  • 1 tbsp. chopped shallots
  • 1/2 to 1 tsp. lemon zest
  • 1 1/2 tsp. Dijon mustard
  • salt and pepper to taste
  • 1 lb. lump crab meat
  • 1 lb. cooked and peeled shrimp, largely diced

Toss the avocado in the lemon juice and chill for 30 minutes.  Add the rest of the ingredients and toss gently to blend.  Serve on toast points and drizzle with lemon dill sauce.  Garnish with chopped chive and lemon zest.

Lemon Dill Sauce

  • 1/2 C shallots, finely diced
  • 1 tsp. chopped garlic
  • 1/2 C Chardonnay
  • juice of 1 lemon
  • 3 tbsp. chopped fresh dill
  • 1 tsp. Dijon mustard
  • 5 tbsp. unsalted butter, cold, and cubed
  • salt and pepper to taste

In a saucepan, combine the shallots, garlic, wine, and lemon juice.  Bring to a boil and add dill.  Cook for 3-4 minutes.  Reduce heat and whisk in the butter, slowly, a cube at a time until the butter is incorporated.  Season with salt and pepper.  Chill for service later.