Recipes

The luscious crustacean is served timbale-style with guacamole, fresh mâche, and passion fruit dressing.

CRAB AND AVOCADO SALAD

SERVES TWO

Ingredients:

8 oz. colossal crab meat

14 oz. fresh guacamole (chunky)

4 oz. passion fruit dressing

1/2 c. red pepper, minced

1/4 oz. mâche (lamb’s lettuce)

1 piece of 3-by-3-inch PVC coupling (to shape timbales)

Passion Fruit Dressing:

1 c. passion fruit puree

1/2 c. rice wine vinegar

1 tsp. kosher salt

1/4 c. light olive oil

For the dressing, combine the first three ingredients in a blender.  Blend on medium speed for 30 seconds. With the blender still running, add oil and continue blending for one minute. Pour dressing into a squirt bottle and keep it chilled until needed.

Plating Procedure:

Place PVC coupling in the center of a large white plate. Fill it with 7 oz. of guacamole topped with 4 oz. of crabmeat. Lightly compress the ingredients to form a timbale. Lift the coupling upward to remove. Repeat the procedure on another plate to form the second timbale.

Top half of each timbale with half of the mâche. Squirt dressing around each timbale.

Sprinkle minced red pepper over the dressing. Finish by adding a piece of flatbread atop each timbale at a 45-degree angle.