Crab and Avocado
4 as a small appetizer
I won my culinary school contest for
the Florida tomato board (or something like that) and
had it sent on to the national finals. I thought it would
have a great chance of winning since it's simple to make
and looks great plated when surrounded by drizzled vinaigrette.
Then I got the packet from the board. On the cover was
a dish created by some celebrity chef that was very similar
to my own creation. I guess I got beat to this idea.
Mis en Place:
4 small fresh tomatoes
7 oz fresh cooked lump crab meat
1 avocado
juice of 1 lime
1/3 Cup fresh cilantro leaves, coarsely chopped with a few
sprigs reserved for garnish
1 Tbs shallot, finely chopped
1 Tbs horseradish mustard
1/2 Tbs Olive Oil
1/2 tsp Salt (more to taste)
1/4 tsp fresh black pepper (more to taste)
pinch of cumin
Combine last 8 ingredients in small bowl and bring together.
Mash the avocado and salt to taste. Cut the top 1/4 off of
the tomatoes, scoop out center of tomatoes and trim a small
section off the bottom so that the tomato can easily stand
upright. Fill bottom half of the tomatoes with crab meat and
drizzle vinaigrette to coat crab. Spoon on a layer avocado
mixture then fill until heaping above tomato. Top with spoonful
of avocado mixture and garnish with a sprig of cilantro.
