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

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

LEMON GARLIC DIJON VINAIGRETTE

Steps:

• Whisk together the lemon juice,mustard,pepper, salt& Garlic.
• Slowly whisk in the oil, whisk until you can see it has fused and is slightly thicker.

CRAB-STUFFED AVOCADOS

Steps:

• To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
• To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.