crab avocado

Avocado Puree with Crab in mayo and crab toasts - 3/03/12

The Avocado Puree with crab in mayo is pretty fast and easy to make but make sure that your avocados are ripe and soft! The avocado puree and the crab meat is colorful and should be served in a tall glass so that the colors of the dish can be seen. You can served it individual portion or you can serve it in a large bowl to share. The avocados puree are quite rich so make the portion on the smaller size and don't forget you also have a piece of hot crab toast to complete the dish.

The dish has a layer of avocado puree, a layer of sweet crab in mayo, a small spoon of salmon row and I added a bit of crispy rice on top just to give it an interesting texture.

I also enjoyed the temperature contrast between the piping hot crab toast against the cold avocado puree.

Close look at the dish.

Preparation work..

Avocado Puree (served 6 as appetizers)

2 large avocados

Juice of 1 lime or to taste

1 tablespoon of crème fraiche

Crab mayo

1 large freshly cooked crab about 2 pounds or store bought crab meat

generous 1/3 cup mayonnaise

juice of 1/4 lemon or to taste

Salt and pepper

basil leaves, chives

For the crab toasts

1/2 cup white crab meat

1/2 cup cream cheese at room temperature

1/8 dried bread crumbs

1 teaspoon soy sauce

Pinch of cayenne pepper

Salt and pepper

1 small Ciabatta or baguette thinly slices on the diagonal

Optional for the avocado puree: salmon roe, and crispy rice.

For the avocado puree, cut the avocados in half

Remove the pit, and peel the avocados.

Put the avocados in a blender and whiz to a puree. Add the crème fraiche, lime juice and mix again until combine and season with salt and pepper. Cover and refrigerate.