Crab Avocado Herby Hollandaise Tarts Recipes

CRAB, AVOCADO & HERBY HOLLANDAISE TARTS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Punch out a circle from the centre of each slice of bread using a 10cm round cutter and roll flat with a rolling pin. Brush circles with the melted butter on each side, then press into 8 individual tart tins. Lift onto 2 baking sheets and bake for 10 mins or until tinged with gold at the edges. Carefully flip the cases out from the tins so they are upside down on the trays, then put back into the oven for 5 mins or until crisp and dry. Leave to cool. Can be kept in an airtight tin for up to 3 days.
• To start the sauce, put the vinegar, peppercorns and bay leaf into a small pan and bring to the boil. Simmer for about 5 mins or until reduced to about 1 tbsp. Take off the heat, then strain out bay leaf and peppercorns. Will keep covered in the fridge for up to a week.
• Halve avocados, stone and peel. Thinly slice avocado, put into a bowl and gently toss with a squeeze of lemon juice. Can be kept covered in the fridge for up to 2 hrs before serving. When ready to serve, put the avocado and a little rocket into each case, then top with crabmeat. Tip vinegar reduction into a tall, narrow jug, then add the egg yolks. Melt the butter in a pan over a medium heat (don't boil), then add to the jug. Put a stick blender right to the bottom of the jug, turn on and draw very slowly up through the butter. The sauce will thicken as the yolks and butter meld together. Add herbs, season, then add a dash of lemon juice to bring out the herby flavour and cut through the butteriness. Spoon the hollandaise generously over each tartlet so it oozes over the crab. Serve at once.

CRAB AND AVOCADO DUET

Steps:

• Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
• Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
• Excellent source of: Protein
• Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

CRAB-AND-AVOCADO EGGS BENEDICT

Steps:

• Whisk together lemon juice, Dijon, egg yolks, and 3 tablespoons water in a heatproof bowl. Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Very slowly drizzle into lemon mixture, whisking constantly, then season with salt and pepper. Return to saucepan; set aside.
• Bring 1 inch water and vinegar to a simmer in a nonstick skillet over medium-high. Meanwhile, mash avocado in a bowl; season with salt and pepper. Toast muffins and spread avocado onto split sides; top with crab. Gently crack eggs into simmering water. Simmer until whites are set but yolks are still runny, 3 to 4 minutes. Transfer to a paper towel-lined plate with a slotted spoon; let drain 30 seconds, then place atop crab. Warm Hollandaise over low, whisking constantly (do not let boil), until thickened slightly and heated through, 1 minute. Remove from heat, stir in tarragon, and spoon evenly over eggs. Serve immediately.

CRAB, AVOCADO & HERBY HOLLANDAISE TARTS

Steps:

• Heat oven to 392ºF.
• Punch out a circle from the centre of each slice of bread using a 4"round cutter and roll flat with a rolling pin.
• Brush circles with the melted butter on each side, then press into 8 individual tart tins.
• Lift onto 2 baking sheets and bake for 10 mins or until tinged with gold at the edges.
• Carefully flip the cases out from the tins so they are upside down on the trays, then put back into the oven for 5 mins or until crisp and dry.
• Leave to cool.
• Can be kept in an airtight tin for up to 3 days.
• To start the sauce, put the vinegar, peppercorns and bay leaf into a small pan and bring to the boil.
• Simmer for about 5 mins or until reduced to about 1 tablespoons
• Take off the heat, then strain out bay leaf and peppercorns.
• Will keep covered in the fridge for up to a week.
• Halve avocados, stone and peel.
• Thinly slice avocado, put into a bowl and gently toss with a squeeze of lemon juice.
• Can be kept covered in the fridge for up to 2 hrs before serving.
• When ready to serve, put the avocado and a little rocket into each case, then top with crabmeat.
• Tip vinegar reduction into a blender or food processor, then add the egg yolks.
• Melt the butter in a pan over a medium heat (don't boil), then add to the blender or food processor.
• The sauce will thicken as the yolks and butter meld together.
• Add herbs, season, then add a dash of lemon juice to bring out the herby flavour and cut through the butteriness.
• Spoon the hollandaise generously over each tartlet so it oozes over the crab.
• Serve at once.

AVOCADO CRAB BOATS

Steps:

• Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves., Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.