Salad of Crab and Avocado

If the success of a dish was determined solely by it's appearance, the Salad of Crab and Avocado would win hands down. Chilled crabmeat, buttery avocado, zesty salad and creamy creme fraiche join together in this petite, layered salad. With an array of textures and colors and a variety of complementary ingredients, the end result is worth the extra time and effort to build it's impressive structure.

Salad of Crab and Avocado

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb/454 g red peppers

  • 1

    lb/454 g yellow peppers

  • 2

    fl oz/60 mL olive oil

  • 1

    tsp/3 g salt

  • 1

    tsp/2 g ground black pepper

  • 10

    oz/284 g tomato concassé

  • /43 g red onion, finely chopped

  • 1

    tbsp/9 g minced garlic

  • 1

    tbsp/9 g chopped cilantro leaves

  • 1

    jalapeño, seeded, finely diced

  • 10

    oz/284 g avocado, ripe, cut into ¼ -in/6-mm dice

  • 1

    fl oz/30 mL lime juice

  • 1

    lb 4 oz/567 g crabmeat, picked over

  • 4

    oz/120 mL crème fraîche

  • Paprika, as needed

  • 10

    cilantro sprigs

Directions

Rub each pepper with about 1 fl oz/30 mL olive oil. Roast the peppers on a rack in a 375° to 400°F/191° to 204°C oven until the skin becomes loose, about 35 to 45 minutes. Do not allow the peppers to gain color. Remove the skin and the seeds from the peppers. Cool the peppers and purée them separately in a food processor, and pass each through a fine-mesh strainer. Season each with approximately 1/2 tsp/1.5 g salt and a pinch of pepper and put into squeeze bottles. One hour before molding, mix the tomato, onion, garlic, chopped cilantro, and jalapeño to form a salsa. Combine the avocado, lime juice, 1/2 tsp/1.5 g salt, and a pinch of pepper. In a 21/2 -in/6-cm-diameter by 11/4 -in/3-cm-high ring mold, layer 11/2 oz/43 g avocado mixture, 11/2 oz/43 g tomato salsa, and 3 oz /85 g crabmeat. Press each layer into the mold gently and make sure that the last layer is pressed firmly into the ring mold. Spoon approximately 1 tbsp/15 mL crème fraîche on top of the crab and smooth it even with the rim of the ring mold, using a small offset spatula. Lightly dust the crème fraîche with paprika. Transfer the filled ring to the center of a plate 8 in/20 cm in diameter and carefully lift off the ring mold. Place a cilantro sprig on top of the crème fraiche. Use the squeeze bottles to create two concentric circles of sauce around the crab salad. Presentation idea: Layer the salsa, avocado, and crab in a clear glass and top with the crème fraîche and cilantro, if desired.


Nutrition

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