Christmas Crabmeat and Shrimp Cocktail with Red Bell Pepper Aioli
INGREDIENTS
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2 large ripe hass avocados, peeled, seeded, and diced
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2 teaspoon fresh lemon juice
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2 tablespoon mayonnaise
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1 tablespoon chopped green onions
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2 teaspoon minced shallots
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1 teaspoon dijon mustard
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8 ounce lump crabmeat, picked over for shells and cartilage
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8 ounce large shrimp, boiled, peeled, and chilled
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1/2 cup finely diced tomatoes
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1 large egg*
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1 teaspoon white wine vinegar
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1 large red bell pepper, roasted, peeled, seeded, and diced
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1/2 teaspoon chopped garlic
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1 tablespoon chopped fresh parsley leaves
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1/4 teaspoon salt
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1/2 cup olive oil
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1/2 cup vegetable oil
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