Asian Californian Mexican Faux Crab Salad

Name: Asian Californian Mexican Faux Crab Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 serving Avocado Bit; 2 smalls ripe avocados , small dice; 1 serving Faux Crab Bit; 2 Tbsps coarsely chopped coriander leaves; 1 garlic clove , minced; 2 Tbsps lime juice; 2 Tbsps shredded nori; 2 teaspoons minced hot pepper, remove the seeds and veins; 177 milliliters diced red pepper; 1 serving Salsa Bit; 2 scallions , thinly and prettily sliced on the diagnol; 1 serving more sea salt & freshly ground black pepper; 1 serving sea salt & freshly ground black pepper, to taste; 1 teaspoon sesame oil; 1 Tbsp toasted sesame seeds; 1 serving sour cream , for topping (use your discretion, or lack of...); 2 tomatoes , cored and chopped; 591 milliliters surimi

Asian Californian Mexican Faux Crab Salad is It is an expensive recipe for fans of Mexican food. Head to the store and pick up pepper, sea salt & pepper, faux crab bit, and a few other things to make it today. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes roughly 15 minutes. It works well as a main course.

Instructions

In a glass bowl, toss together the ingredients for the salsa. Season with salt and pepper and set aside to let the flavors build. Single

Ingredients you will need

Salt And Pepper

Salsa

Equipment you will use

Bowl

GuyChef says to let it sit for an hour but 30 minutes is also okay.

Combine the chopped avocado and lime juice, season with sea salt and freshly ground black pepper. Set aside.In another glass bowl, add all of the ingredients for the faux crab.Toss, season with sea salt and freshly ground black pepper to taste.Okay, now for the combining the three bits:.You could make the crab the base, then the avocado, then the salsa, topped with sour cream.Or -- you could make the avocado the base, topped with crab, then with salsa, then with sour cream.Or -- you could spread a nice base of salsa, top with the crap and then add the avocado, sour cream on top or to the side.Or -- well, start using your imagination, you don't need me to tell you how to do everything, do you?.I've served these in our house as an appetizer in oversized martini glasses. I'll let you guess the order I layered the bits -- ;-).

Ingredients you will need

Ground Black Pepper

Lime Juice

Sour Cream

Sea Salt

Avocado

Martini

Base

Salsa

Crab

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

1serving

Avocado Bit 2smalls

ripe avocados , small dice 1serving

Faux Crab Bit 2Tbsps

coarsely chopped coriander leaves 1

garlic clove , minced 2Tbsps

lime juice 2Tbsps

shredded nori 2teaspoons

minced hot pepper, remove the seeds and veins 177milliliters

diced red pepper 1serving

Salsa Bit 2

scallions , thinly and prettily sliced on the diagnol 1serving

more sea salt & freshly ground black pepper 1serving

sea salt & freshly ground black pepper, to taste 1teaspoon

sesame oil 1Tbsp

toasted sesame seeds 1serving

sour cream , for topping (use your discretion, or lack of...)2

tomatoes , cored and chopped 591milliliters

surimi

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.