Jonah Crab Salad with Fresh Salsa, Avocado Cream, Micro-greens               

 tags (edit): @Favorite @Xmas2006 @5 Star @Tried @Vogel Hors dOeuvres Appetizers  

 

Ingredients

AVOCADO CREAM
6 ea large ripe Avocados Peeled Pitted Chopped
Juice From 1 Fresh Lemon Or 1 Fresh Lime
to taste Salt & Pepper
2 teaspoon Garlic Minced
1 cup Heavy Cream
FRESH SALSA
2 pounds Tomatoes peeled, seeded, concasse
6 ounces Red Onion Chopped
2 tablespoon Garlic Minced
3 tablespoon Fresh Cilantro Chopped
1 ea Jalapeno Pepper Minced
JONAH CRAB SALAD
3 1/2 pounds Lump Crab Meat Jonah Crab
1 bunch Fresh Chives Snipped
pinch Smoked Paprika
to taste Juice Of One Lemon
4 ounces Micro Greens
LEMON VINAGRETTE
1 ounce Red Onion
1/2 teaspoon Garlic
4 ounces Lemon Juice
1/8 cup Sugar
1/2 teaspoon Celery Seed
1/8 cup Fresh Parsley Minced
6 ounces Olive Oil


 

Instructions
 AVOCADO CREAM:
Combine all ingredients in a food processor fitted with a metal blade. Puree until very smooth. Pass through a fine mesh strainer. Season with salt and pepper.

FRESH SALSA:
Mix tomatoes, onions, garlic, cilantro, and jalapeno to form a salsa. Season with salt & pepper. Salsa should be fairly dry so it holds its shape in the mold.

JONAH CRAB SALAD:
Gently combine crab meat, smoked paprika, and snipped chives and just a little of the lemon juice.

LEMON VINAGRETTE:
Puree onion in food processor, transfer to a small mixer. Add all ingredients except for olive oil. Mix evenly then slowly add the olive oil a little at a time until an emulsion forms. Adjust seasonings and hold for service.

ASSEMBLY:
In a 2-inch ring mold, put a thin layer of the salsa, a layer of the crab (about 3 ounces), and top with avocado cream (smooth with an offset spatula). Unmold. Top with dressed micro greens.


A variation on this recipe is also hosted on BigOven.com as recipe number 161364.

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Yields: 18 Servings    posted as 161364
     Drew Vogel, www.drewvogel.com

 notes: 

Cuisine:   French

Main Ingredient:   Crab