Crab Avocado Pickled Ginger And Baby Herbs With Lemon Dijon Vinaigrette Recipes

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

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.

CRAB, AVOCADO, PICKLED GINGER AND BABY HERBS WITH LEMON DIJON VINAIGRETTE

Steps:

• •Make the lemon vinaigrette and pour it into a plastic squeeze bottle. •Carefully pick through the crab meat and remove any remnants of shell your seafood purveyor may have missed. •Dice the avocado up into 1 cm (1/2 inch) pieces and place in a mixing bowl, (be careful not to bruise it as you cut it). •Squeeze a little of the vinaigrette onto the avocado and mix until slightly softened. •Taste for seasoning and add salt & pepper as desired. •Place your cylinder in middle of the first plate. •Fill the cylinder with the avocado to about 1.5-2cms (½-¾ inch) high. •Leaving the cylinder in place, cover the surface of the avocado with one layer of pickled ginger. •Spoon about 2cms (¾ inch) high of the crab meat onto the pickled ginger. •Carefully remove the cylinder. •Repeat the above process for the remaining plates. •Cut the live herbs about 1cm (¼ inch) above the soil. •Place them in a colander or strainer and shake off any dirt.Place them in a mixing bowl. •Drizzle a very little amount of the vinaigrette into the bowl of herbs, add a little extra virgin olive oil and toss until nice and glossy but not dripping. •Dress crab stacks with a little vinaigrette. •Drizzle a little dressing around each stack on the plate. •Grab a good pinch of the dressed herbs and holding them tight in your finger-tips place them on top of the crab stack. •Serve and enjoy

CRAB CAKES AND BABY GREENS WITH LEMON VINAIGRETTE

Steps:

• Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish. Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch-diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.
• Heat oil in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel-lined plate.
• Place mixed greens in large bowl. Toss with enough Lemon Vinaigrette to coat. Divide greens among 10 plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 teaspoon vinaigrette over each crab cake. Sprinkle with additional chives and serve.