Crawfish Stuffed Avocado

Horrible photo by Katie Kay's phone because she made this at work for a friend's birthday

Paula Deen emailed this recipe to me.  We're tight like that.  Also, I might be on a mass distribution list.  Or maybe she reads my blog and wanted me to have it.  Either way, it looked fantastic and I sent it to all my co-workers to salivate over.  They were appropriately impressed, so I made it and brought it to work for my friend's birthday.  Hence the hideous camera phone picture above.

Although it is freaking DELISH, this is a stupid recipe.  Look at all the thick ingredients in the dressing with what--1 tablespoon of liquid?  That's it?  No wonder my blender refused to move this viscous crap around in a properly blended fashion.  
Want a tip from an amateur?  Use a food processor.  After following the recipe to the letter and trying for way too long to make my blender work, I spatula'd all of this into my tiny food processor, and it was perfectly functional.  Smooth, creamy goodness.  At this point I added more cilantro and hot sauce.   And now this recipe is no longer stupid. 
You might be tempted to blame my blender, and I might agree.  If my blender was intended for anything other than blending alcoholic beverages and chunks of ice, it would have certainly told me so by now.  My bad. 
Crawfish Stuffed Avocado
Dressing 1 cup mayo 1/4 cup plain Greek yogurt 2 Tablespoons lemon juice 2 tablespoons cilantro leaves 2 cloves garlic 2oz can anchovy filets 1/2 avocado, seeded 2 tsp Louisiana hot sauce salt and pepper to taste
Salad 1lb cooked crawfish tails 1/2 cup mayo 1 tablespoon Creole mustard (yes, it's actually called that) 1 tablespoon apple cider vinegar 1 tablespoon lemon juice 1/2 cup chopped cilantro leaves 1/2 red onion, finely diced 2/3 cup celery, diced 1 tsp Louisiana hot sauce salt & pepper Cherry tomatoes, halved 4 avocados
Combine dressing ingredients in a food processor; put in covered container and refrigerate. Combine first 10 salad ingredients in a large bowl.  If you're making this ahead, stop here and refrigerate until ready to serve.  Once you're ready to eat, add your cherry tomatoes to the salad mixture.  
Cut the avocados in half and remove the pits.  Gently spoon each avocado half out of its shell, preserving both the shape of the avocado and its shell.  Cut avocado in large chunks and add to salad mixture.
Spoon salad into avocado shells and serve over a bed of lettuce or on Hawaiian Sweet Rolls.  Or just eat it with a spoon! 
Adapted from George Graham at AcadianaTable