Crab and Avocado Duet

Name: Crab and Avocado Duet
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 ripe avocado; 2 Tbsps chopped chives; 1 teaspoon Dijon mustard; 3 Tbsps lemon juice; 227 grams lump crabmeat; 0 teaspoons salt, plus more for seasoning; 1 pinch Pinch white pepper

This recipe makes 4 servings with 132 calories, 12g of protein, and 8g of fat each. If $2.54 per serving falls in your budget, Crab and Avocado Duet might be an outstanding gluten free, dairy free, and primal recipe to try. If you have lemon juice, chives, lump crabmeat, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 10 minutes.

Instructions

Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt.

Ingredients you will need

Dijon Mustard

White Pepper

Lemon Juice

Avocado

Salt

Equipment you will use

Whisk

Bowl

Add crabmeat and toss.

Ingredients you will need

Crabmeat

Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can.

Ingredients you will need

Avocado

Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture.

Ingredients you will need

Crab

Avocado

Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.

Ingredients you will need

Chives

Excellent source of: Protein

Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

Equipment

Whisk

Bowl

Ingredients

Servings:

ripe avocado 2Tbsps

chopped chives 1teaspoon

Dijon mustard 3Tbsps

lemon juice 227grams

lump crabmeat 0teaspoons

salt, plus more for seasoning 1pinch

Pinch white pepper

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. The Brick & Mortar Manchester Ridge Vineyard Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.