AVOCADO AND GEORGIA JUMBO LUMP CRAB SALAD WITH AVOCADO SOUBISE
Ingredients
- 6 California Avocados (Pitted, Peeled and evenly diced)
- 1 lb.Jumbo Lump Crab (Pick delicately for shells)
- 3 shallots (Peeled and thinly sliced)
- 1 Yellow pepper (cut brunoise)
- 1 Red pepper (cut brunoise)
- ½ red onion (peeled and cut brunoise)
- 3 center stalks of celery (cleaned & diced)
- ½ cupExtra Virgin olive oil
- ½ Tbsp.fleur de sel (sea salt)
- 1 tsp.cracked black pepper
- Juice of four limes
- 3 Tbsp.rice vinegar
- ¼ cuphoney
- 2 cupschiffonade of arugula
- 2 cloves garlic (minced)
Instructions
Method
- In a large mixing bowl, combine all ingredients except avocado, crab and olive oil. When all other ingredients are combined, slowly add olive oil in a steady stream. Add avocado and crab tossing lightly, keeping each ingredient intact.
- Chill for 3 hours and serve with Avocado Soubise.
Yield: 6-8 Servings
Serving Suggestion:
Try this with Chef Nason's Avocado Soubise.
Nutrition Information per Serving
There is no nutrition information available for this recipe.
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