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Southwest California Avocado and Crab

Southwest California Avocado and Crab
Total time:

0 min

Prep time:

0 min

Cook time:

0 min

ingredients

Serving Size: 4

3/4 cup 1/4" diced fresh peach
1/2 cup canola oil
As needed Cilantro Lime Dressing
As needed Cilantro Lime Dressing (recipe follows)
1 tsp. cumin, ground
1 tsp. fresh cilantro, chopped
2 Tbsp. fresh cilantro, chopped
1 tsp. garlic, minced
1 Tbsp. Garlic, minced
1/4 cup honey
1/4 cup Honey
1/2 Jalapeño, seeded, minced
1 Large Fresh California Avocado*
2 limes, juice only
8 oz. lump crabmeat
1 Tbsp. Onion diced
As needed Peach Salsa
As needed Peach Salsa (recipe follows)
1 cup Pineapple juice
1 Tbsp. Red bell pepper, diced
2 roma tomatoes, quartered and de-seeded
1 Tbsp. salt
1/2 cup seasoned rice wine vinegar
As needed Seasoning Blend
As needed Seasoning Blend (recipe follows)
As needed Seasoning blend, as needed
1 tsp. shallot, minced
1/2 tsp. white pepper
As needed Yield: 1 1/4 Cups
As needed Yield: 1 Cup

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More

Instructions

Seasoning Blend

  1. Mix together all ingredients. Use as needed.

Peach Salsa

  1. Pace pineapple juice and honey in a sauce pan and reduce by half or until it turns to syrup consistency.
  2. Mix together peach, onion, jalapeño, red pepper, garlic and cilantro.
  3. Season to taste with seasoning blend.
  4. Pour hot syrup over the peach mixture and let stand for 5 minutes. Strain, and refrigerate peach salsa for later use.

Cilantro Lime Dressing

  1. Mix together shallot, garlic, lime juice, seasoned rice vinegar and honey. Blend or whisk in oil. Once blended add cilantro.
  2. Season to taste with seasoning blend.

To Assemble

  1. Season crab and avocado with seasoning blend.
  2. Place the 3” ring mold in the center of the serving plate. Fill with one serving of crabmeat then one serving of diced Fresh California Avocado.
  3. Remove the ring and top avocado with 2 Tbsp. of peach salsa.
  4. Place tomato petals in a circle around the avocado crab tower.
  5. Drizzle with 2 Tbsp. Cilantro Lime Dressing per serving of 4.

*A large Fresh California Avocado weighs about 8 oz. 

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