Port Aransas, TX: Kody’s, on the strip, or on the drag, or whatever they call the single road that runs through town.
Kind of a weird place, but fairly normal, as Texas Gulf Coast joints go, a large chalkboard with neatly labeled main course offerings. Mostly cow and seafood. Two items I had to have, one was a crab-stuffed jalapeño, and the other was a crab-stuffed avocado.
After two sets of crab cakes in the purported crab capital, a true South Texas Coastal Cuisine version seemed appropriate.
Can’t verify the authenticity of the crab meat, but I doubt it was that same lump meat they used in Baltimore. However, I can attest that the local version was done with nothing but proper South Texas Coastal flair. It was a whole avocado, skinned, gutted(1), stuffed with white crab (leg) meat, then the avocado was sewed back together and lightly deep-fried.
It just another reason why I love where I live, the idiosyncrasies just blend in to the normal way of life.
The stuffed jalapeño was equally good, but I’ve seen so many stuffed peppers, that menu item seemed less rare, but an avocado?
- (1) Pit removed, cleaned and gutted just seems like the best term.
(2) Fishing buddy, his wife, and if you have to ask, oh, never mind. Seemed like a good idea at the time. I just report the facts and bits of dialogue, as delivered. Nothing is ever embellished.
You? Embellish? Perish the thought. Just the facts, man. Cut and dried. The stuffed avocado sounded yummy until you got to the deep-fried part. What is it with deep-fried foods? The L.A.County Fair this year advertised deep-fried Snickers and Oreos and everything else you could think of, except maybe cowboy boots (too tough). Oh, well, next year it will be some other fad (I hope).