Monday, June 22, 2009

Recipe: Crab & Avocado Salad



You don't have to use the mold to make these but I love the aesthetics of it.
This is more of a little hors d'oeuvres but if you wanted it as a first course meal I would double it. It is lovely with nice salty (and good quality) tortilla chips. I think if you wanted to make these bite size appies you could easily serve them on top of a chip. Another option would be served on a bed of butter lettuce. Play around...I do!

1 ripe avocado
1 lemon, zested and juiced
4 tablespoons of light mayonnaise
1/4 teaspoon dijon mustard
1 green onion, green part only
2 tablespoons finely minced shallot
salt and pepper to taste
Mold (optional)
1 cup fresh dungeness crab

Servings: 4 as a first course, 6 as an hors d'oeuvres

In a small bowl, whisk together 1 tablespoon of lemon juice, 1/4 teaspoon zest, mayonnaise and mustard. Season with salt and pepper. Add minced shallot and crab and mix well.
In a separate bowl dice avocado and add to a bowl with remaining lemon juice and season with salt and pepper.
To assemble take the mold and place in the middle of a plate. Scoop approximately 2 tablespoons of crab mixture and press to bottom of mold. Top with 1 to 2 tablespoons of avocado and a couple of green onions.

5 comments:

  1. I am not cеrtain the plасe уou are gеtting your infо, but gοod topic.
    I needs to spend a while fіnding out much more oг fіguгing out morе.
    Thanκs for exсellent infoгmation I ωas оn the loοkout
    for thіs informаtion for my misѕion.

    My blog post http://www.clubedojipeiro.com.br/jipepedia/index.php?title=Utilizador:SonjaMerr

    ReplyDelete
  2. click here for info replica designer bags websites click for source Your Domain Name moved here

    ReplyDelete
  3. Read Full Report Dior Dolabuy check this link right here now Dolabuy Prada check this link right here now Dolabuy Prada

    ReplyDelete