It's crab season. Since crab is so versatile, this week I will share both a cold and warm application.
3 large Creole tomatoes, halved
3 large Haas avocados, halved and pitted
Kosher salt and ground black pepper, to taste
Spicy Vinaigrette (recipe flows).
1 pound jumbo lump crabmeat, picked free of shells
Garnish; lemon zest, fresh lemon juice
Cut each tomato half into 6 wedges, about 1/2-inch thick. Peel avocado halves, and cut each half lengthwise into 6 slices. In the center of each of 12 chilled salad plates, fn 3 tomato wedges and 3 avocado slices. Season lightly with salt and pepper.
In a large bowl, vigorously whick 1/2 cup Spicy Vinaigrette to blend all ingredients. Add crabmeat, stirring very gentle with a spoon to keep lumps intact.
Vigorously whisk remaining 1/2 cup Spicy Vinaigrette, and drizzle about 1 tablespoon over each serving of tomato and avocado. Spoon a portion of crabmeat over edge of tomato ad avocado, allowing most of it to fall onto plate. Garnish with lemon zest and juice, if desired.
Spicy Vinaigrette
1/2 cup extra-virgin olive oil
1/4 cup minced red onion
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
1/4 cup red wine vinegar
2 tablespoons minced garlic
1/4 cup red wine vinegar
2 tablespoons minced garlic
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons mild-flavor honey
1 12 teaspoons crushed red pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
In a medium non-reactive bowl, whisk together all ingredients, until well combined. Cover and refrigerate overnight.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
