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MEET THE GROWERS
Bob Staller
Morro Creek Ranch
Morro Bay, California
Worked for over 55 years in reclamation agriculture, making unproductive land flourish and thrive all the way from the Middle East to Morro Bay. Bought the 348-acre Morro Creek Ranch in 1978. Sees the tremendous potential of the avocado and loves ideas that allow...
AVOCADO AND GEORGIA JUMBO LUMP CRAB SALAD WITH AVOCADO SOUBISE
Categories
- Chef Spotlight
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Ingredients
- 6.000 6 California Avocados (Pitted, Peeled and evenly diced)
- 1.000 1 lb.Jumbo Lump Crab (Pick delicately for shells)
- 3.000 3 shallots (Peeled and thinly sliced)
- 1.000 1 Yellow pepper (cut brunoise)
- 1.000 1 Red pepper (cut brunoise)
- 0.500 ½ red onion (peeled and cut brunoise)
- 3.000 3 center stalks of celery (cleaned & diced)
- 0.500 ½ cupExtra Virgin olive oil
- 0.500 ½ Tbsp.fleur de sel (sea salt)
- 1.000 1 tsp.cracked black pepper
- 0.000 Juice of four limes
- 3.000 3 Tbsp.rice vinegar
- 0.250 ¼ cuphoney
- 2.000 2 cupschiffonade of arugula
- 2.000 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
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