RECIPE 12: Jonah Crab Salad with Fresh Salsa, Avocado Cream, Micro-greens

                      -= Exported from BigOven =-

    Jonah Crab Salad with Fresh Salsa, Avocado Cream, Micro-greens

Recipe By: Drew Vogel, www.drewvogel.com
Serving Size: 18
Cuisine: French
Main Ingredient: Crab
Categories: Hors dOeuvres, Appetizers

-= Ingredients =-
~~ AVOCADO CREAM ~~
6 ea large ripe Avocados ; Peeled Pitted Chopped
Juice From 1 Fresh Lemon ; Or 1 Fresh Lime
to taste Salt & Pepper
2 teaspoon Garlic ; Minced
1 cup Heavy Cream
~~ FRESH SALSA ~~
2 pounds Tomatoes ; peeled, seeded, concasse
6 ounces Red Onion ; Chopped
2 tablespoon Garlic ; Minced
3 tablespoon Fresh Cilantro ; Chopped
1 ea Jalapeno Pepper ; Minced
~~ JONAH CRAB SALAD ~~
3 1/2 pounds Lump Crab Meat ; Jonah Crab
1 bunch Fresh Chives ; Snipped
pinch Smoked Paprika
to taste Juice Of One Lemon
4 ounces Micro Greens
~~ LEMON VINAGRETTE ~~
1 ounce Red Onion
1/2 teaspoon Garlic
4 ounces Lemon Juice
1/8 cup Sugar
1/2 teaspoon Celery Seed
1/8 cup Fresh Parsley ; Minced
6 ounces Olive Oil

-= Instructions =-
AVOCADO CREAM:
Combine all ingredients in a food processor fitted with a metal blade. Puree until very smooth. Pass through a fine mesh strainer. Season with salt and pepper.

FRESH SALSA:
Mix tomatoes, onions, garlic, cilantro, and jalapeno to form a salsa. Season with salt & pepper. Salsa should be fairly dry so it holds its shape in the mold.

JONAH CRAB SALAD:
Gently combine crab meat, smoked paprika, and snipped chives and just a little of the lemon juice.

LEMON VINAGRETTE:
Puree onion in food processor, transfer to a small mixer. Add all ingredients except for olive oil. Mix evenly then slowly add the olive oil a little at a time until an emulsion forms. Adjust seasonings and hold for service.

ASSEMBLY:
In a 2-inch ring mold, put a thin layer of the salsa, a layer of the crab (about 3 ounces), and top with avocado cream (smooth with an offset spatula). Unmold. Top with dressed micro greens.

 

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