Name: Crab and Avocado Salad
Total time: 35 min
Ingredients: ¼ tsp salt; ¼ tsp black pepper; 6 oz diced tomatoes (drained); 2 tbsp finely chopped red onion; 1 ½ tsp minced garlic; 2 tbsp chopped fresh cilantro (rinsed clean and de-stemmed); 1 small jalapeño pepper (seeded and finely diced (or any pepper of your choice for the salsa)); 7 ounces about 2-3 ripe avocado cut in 1/4-inch pieces; 1 tbsp lime juice; 10-12 ounces good quality fresh or canned lump crab; 3-4 oz crème fraiche (option: sour cream); Fresh cilantro sprigs cleaned and stemmed and some pickled red onions (for top garnish)

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Crab and Avocado Salad

Jean Stains

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Total Time 35

Course Salad, Side Dish

Servings 5

Ingredients

¼ tsp salt
¼ tsp black pepper
6 oz diced tomatoes drained
2 tbsp finely chopped red onion
1 ½ tsp minced garlic
2 tbsp chopped fresh cilantro rinsed clean and de-stemmed
1 small jalapeño pepper seeded and finely diced (or any pepper of your choice for the salsa)
7 ounces about 2-3 ripe avocado cut in 1/4-inch pieces
1 tbsp lime juice
10-12 ounces good quality fresh or canned lump crab
3-4 oz crème fraiche option: sour cream
Fresh cilantro sprigs cleaned and stemmed and some pickled red onions for top garnish

Instructions

Mix the tomato, onion, garlic, chopped cilantro, and jalapeño to make a salsa. Set aside.
Gently mix the lime juice, ¼ tsp of salt and pinch of pepper into the avocado (do not mash/keep in chunks). Set aside.
In separate bowl gently mix some lemon zest (~1/2 tsp or to taste) into the crab meat (another option: add 2-3 tablespoons roasted/chopped or confit garlic; to spice it up a little bit. Let that sit for a few minutes to drain.

Presentation

Prepare a 2 ½ round high ring mold on top of a large spatula to l assist with transferring the layered salad to plate.
If you do not have a ring mold, you could serve as a layered salad in pretty glasses or mason jar. I suggest chilled non-tapered glasses 2 ½ -3 in diameter, 3-4 inches deep (consider glasses need to be easy to eat out of ????).
Layer about 3 tbsp of avocado and press down firmly but gently (you don’t want to mash it). This salad can be layered starting with the either crab or avocado - your preference.
On top of that add a layer of the tomato salsa, about 3 tbsp and press down firmly, but gently.
Layer this with about 3 tbsp crabmeat, again with firm gentle pressure.
Top with about 2 tbsp. cream fraiche using a small spoon or spatula to smooth out and make even with the rim.
If using ring mold *: Transfer the salad from ring mold to your plate and carefully lift off the ring mold. This takes a little practice so don’t rush. Use a spoon or small spatula to gently push from the top around the edges.
* You may see some liquid leaking from the bottom of mold from the crab and salsa juices. If so, remove the liquid from bottom of mold by absorbing into a paper towel before transfer.
Garnish salad top with a few cilantro sprigs and some pickled red onion.

Notes

Measures for filling the mold or glasses are approximate. The layers should be even amounts of each ingredient, except crème fraiche topping. Refrigerate salad until served. Best served ASAP after making.

This recipe was inspired by the Culinary Institute of America, Garde Manger 4th edition.