AVOCADO AND GEORGIA JUMBO LUMP CRAB SALAD WITH AVOCADO SOUBISE

Ingredients

• 6.0006 California Avocados (Pitted, Peeled and evenly diced)
• 1.0001 lb. Jumbo Lump Crab (Pick delicately for shells)
• 3.0003 shallots (Peeled and thinly sliced)
• 1.0001 Yellow pepper (cut brunoise)
• 1.0001 Red pepper (cut brunoise)
• 0.500½ red onion (peeled and cut brunoise)
• 3.0003 center stalks of celery (cleaned & diced)
• 0.500½ cup Extra Virgin olive oil
• 0.500½ Tbsp. fleur de sel (sea salt)
• 1.0001 tsp. cracked black pepper
• 0.000 Juice of four limes
• 3.0003 Tbsp. rice vinegar
• 0.250¼ cup honey
• 2.0002 cup chiffonade of arugula
• 2.0002 cloves garlic (minced)

Instructions

Method

1. 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.
2. Chill for 3 hours and serve with Avocado Soubise.

Yield: 6-8 Servings

Serving Suggestion:

Try this with Chef Nason's Avocado Soubise.