Gulf Crab With Avocado And Citrus Compote Recipes

CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

Steps:

• Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
• Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

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 AND CUCUMBER TIAN WITH GAZPACHO COULIS

Steps:

• In a small bowl, gently fold the crab with the avocado, cucumber, tomato concasse, shallots, chives and lemon juice together. In a larger, separate bowl, fold the mayonnaise with the whipped cream. Using a spatula, fold the crab mixture into the mayonnaise mixture. Adjust seasoning with salt and pepper.
• Place a 3-inch round cookie cutter in the center of a chilled plate. Fill the cookie cutter with the crab salad and remove the cookie cutter. There should be a cylinder of crab salad. Drizzle the Gazpacho Coulis around the crab salad, and garnish with chervil or basil.
• In a food processor, liquefy the tomato, tomato paste and cucumber. Juice the red pepper, garlic, and celery. With the food processor running, add the juice and olive oil to the tomato puree. Season with salt.

CITRUS AVOCADO SPINACH SALAD

Steps:

• Divide spinach among 8 plates; top with citrus salad and avocados. Sprinkle with cheese and, if desired, dressing and almonds. Serve immediately.

AVOCADO AND CITRUS SALAD

Steps:

• Whisk together the lemon juice, caster sugar, mint and seasoning together until the sugar has dissolved; Gradually whisk in the oil.
• 30 minutes or less before serving, slice your avocados, and prepare your citrus fruits and toss together.
• Arrange the avocado, citrus fruits on individual serving dishes or plates and garnish with sprigs of mint; drizzle with dressing (or simply toss the dressing and the salad ingredients together and serve in a glass bowl).

FRESH CITRUS COMPOTE

Steps:

• For Syrup:
• Bring all ingredients to boil in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 25 minutes. Using small sharp knife, scrape vanilla seeds into syrup; return bean to syrup. Cool. (Can be made 1 day ahead. Cover and store at room temperature.)
• For Fruit:
• Cut peel and white pith off oranges and grapefruit. Using small sharp knife, cut between membranes of oranges and grapefruit to release segments. Cut each kiwi into 8 wedges. Cut pineapple into 1/2-inch-thick slices. Drain fruit. Place in bowl. Discard vanilla bean and star anise from syrup. Pour syrup over fruit and stir to combine. Serve over frozen vanilla yogurt or ice cream.

BLUE CRAB FITTER WITH AVOCADO, CITRUS, & THAI PEPPER ESSENCE

Steps:

• Blue Crab Fritters:
• Combine shredded crab with ¾ cup mayonnaise, tabasco & salt.
• Form into six balls and roll them in panko.
• Fry in 1" deep peanut oil about 350 degrees until golden brown.
• Serve in bowl with sliced avocado, citrus supremes, thai pepper essence and vanilla oil.
• Garnish with coriander and chives.
• Mayonnaise:
• Combine eggs, lemon and mustard in food processor.
• Process until well-mixed and slowly drizzle in oil until emulsified.
• Check continually for texture, salt and pepper to taste.
• Refrigerate.
• Citrus Supremes:
• Peel citrus, removing all pith.
• Carefully slice citrus between sections to liberate sections.
• Reserve.
• Thai Pepper Essence:
• Combine all ingredients and refrigerate for at least one hour.
• Vanilla Oil:.
• Combine the vanilla bean and seeds and grapeseed oil in a glass container and let stand for one hour.

CRAB LOUIS WITH AVOCADO

Steps:

• Place egg yolk in a mixing bowl. Add mustard, Worcestershire sauce, and vinegar. Whisk to combine. Slowly drizzle in oil while whisking until thickened and smooth (like mayo). Add chili sauce, green onions, and olives. Stir.
• Put crab meat in another bowl and add about half the dressing. Stir gently so as not to break up the crab too much.
• Split the avocados in half and discard pits. Place on a bed of lettuce. Pile crab mixture into avocado halves. Spoon remaining sauce over filling. Garnish with egg.

AVOCADO CITRUS SALAD

Steps:

• In a small bowl, combine oil, vinegar, sugar and salt. Add avocados. In a large salad bowl, toss remaining ingredients. Pour the dressing over salad and gently toss to coat. Serve immediately.

GULF CRAB WITH AVOCADO AND CITRUS COMPOTE

Steps:

• Place the grapefruit and orange sections and all their juice in a small saucepan. Add the honey and cook over low heat, stirring frequently, until most of the liquid has evaporated, about 10 minutes. Transfer to a container and refrigerate until chilled.
• Place the crabmeat, chives and oil in a medium bowl and toss gently. Season with salt and pepper and refrigerate until chilled.
• Cut the avocado in half lengthwise and remove the seed. Scoop the entire halves of the avocado flesh from the shells in one piece and place on a cutting board, cut sides down. Squeeze 1/2 of the lemon over the piece. Cut the avocado lengthwise into 1/4-inch-thick slices.
• Have 6 chilled salad plates ready. Place 3 slices of avocado in the center of each. Place equal portions of chilled citrus mixture on top of the avocado, along with any liquid that has accumulated. Top with crab mixture and garnish with greens. Sprinkle with a little of the juice from the remaining lemon half and serve immediately.