Chef Joachim Splichal's stuffed avocado with shrimp, crab and sprouting salad Chef Joachim Splichal's stuffed avocado with shrimp, crab and sprouting salad

Details, details. That's what makes the Governors Ball the Emmys' official party an event its 2,800 guests won't forget. On Aug. 27, the Shrine Auditorium will be decorated to resemble a romantic outdoor setting, replete with full moon, star-studded sky and oak trees lit with chandeliers. But that doesn't mean picnic food. Partygoers will feast on a menu by chef Joachim Splichal of L.A.'s Patina restaurant. Returning Emmy winners will recognize this style of cuisine, since Splichal named restaurateur of the year by Bon Appetit and the Food Network has catered the Governors Ball 11 times before.

This year, he's whipping up something special to kick off the menu, something that incorporates his love of California's fresh ingredients and his penchant for innovative dishes: a stuffed avocado with shrimp, crab and sprouting salad. The party planners have ordered 1,200 lbs. of beef for the main course filet with a mushroom tart. If the celebrities can spare the calories, Splichal has created a banana caramel dessert. To wash it all down, there will be 360 bottles of Laurent-Perrier champagne on hand. Sound like fun? Well, now you can get a taste of what it's like to be an award-winner. Follow Splichal's recipe below for your own Emmy-night celebrations.
Stuffed Avocado with Shrimp, Crab and Sprouting Salad
Serves 4
2 avocados
1 carrot
2 stalks celery
1 leek
½ lb. fresh Dungeness crabmeat
2 Roma tomatoes
4 oz. olive oil
1 oz. lemon juice
1 head Bibb lettuce, leaves separated
12 large shrimp, cooked
2 oz. micro amaranth
2 oz. micro celery
For Louis Dressing
1 cup mayonnaise
4 tsp chili sauce
1 tsp lemon juice
1 tsp Worcestershire sauce
Cut each avocado in half and remove pits. Whisk the olive oil into the lemon juice to make the lemon dressing. Peel, seed and dice the tomatoes.
For the Louis Dressing, mix the mayonnaise with the chili sauce, lemon juice and Worcestershire sauce, and set aside. Cut ½ of the carrot, one stalk of the celery and the leek into a fine julienne, and blanch in boiling salted water until tender. Shock in ice water to stop the cooking, and drain well. Coat with the Louis dressing, and season with salt and pepper.

Cut the other stalk of celery and the other carrot half into 1/3-inch cubes, blanch in salted water, shock in ice water and set aside. Toss the crabmeat in half of the lemon vinaigrette and fill the avocado halves with the crabmeat.
To Serve:
Place a leaf of Bibb lettuce on each plate. Top each with a stuffed avocado half. Top each of those with a quarter of the julienned vegetables and three shrimp.

Sprinkle the vegetable cubes around the edge of the plate and the micro herbs over the top. Drizzle remaining lemon vinaigrette over all, and serve.

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