Crab Ravigote and California Avocado Napoleon
by: Chef Darrin Finkel. Jazz Kitchen, Downtown Disney, Anaheim, CA
yields about 2 1/2 cups
1/2 Large California Avocado
Lime
3 oz Blue Crab meat. Picked and free from the shells
2 oz Chipotle Ravigote (see below)
Optional garnish:
Heirloom tomato salad (see below)
11/2 oz pepper coulis (see below)
Pinch micro salad greens
Dice avocado into small pieces. Squeeze lime juice on avocado, season with salt and pepper. Using a ring mold, press diced avocado on the bottom of ring mold. Gently toss crab meat with the chipotle ravigote sauce, season with salt and pepper. Spoon crab directly on top of avocado and press down gently until they are molded together. Remove ring mold and garnish dish with heirloom tomato salad. For additional garnish, squeeze 3 dots of pepper coulis around avocado crab mold. Top with micro greens.
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