Menu Enter a recipe name, ingredient, keyword...

Crab & Avocado Tower with Gribiche Sauce

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 2 Avocado, diced
  • 1/2 cup Celery, thinly diced
  • 3 Shallots, thinly diced
  • 2 tsp Red wine vinegar
  • 3 Eggs, hard boiled
  • 1/2 cup French cornichons, drained and chopped
  • 1 tsp Dijon mustard
  • 2 tsp Vinegar
  • 2 tsp Olive oil
  • 1 bunch Tarragon, chopped (reserve 4 sprigs for garnish)
  • 1/4 cup Capers, drained and chopped
  • Salt and pepper, to taste
  • 1 cup Crab meat

Details

Servings 4

Preparation

Step 1

1. Mix the first four ingredients in a bowl and season with salt and pepper. Reserve avocado mix in
fridge to keep cool.

2. Carefully separate the yolks from the egg whites. Thinly chop the egg whites and crumble the
yolks. Chop the cornichons and mix together with the eggs. Set half aside for garnishing.

3. Take half of the egg and cornichon mix and add the mustard and some salt and pepper in a large
bowl. Mash everything together. Add the cornichon brine.

4. To this paste, add the vinegar and then the olive oil, drop by drop as if making mayonnaise. Keep
the sauce creamy by adding small amounts of vinegar or warm water, as necessary.

5. Place a biscuit cutter in the center of a cold plate. Press a fourth of the avocado mix into the bottom
of the cutter using the back of a spoon. Press an equal amount of crab meat on top. Gently lift the
cutters up and away from the plate to reveal the crab and avocado towers.

6. Arrange the egg and cornichon mix around the towers and garnish with the sauce.

7. Decorate with a sprig of tarragon before serving

You'll also love

Review this recipe

Avocado Bruschetta with Green Sauce Tangy Cucumber and Avocado Salad