California Avocado season has ended.

Crab and California Avocado Salad En Gelee

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Crab and California Avocado Salad En Gelee



Serves: 12

3 cups Chicken stock, divided
30 fresh basil leaves
1 Lemon grass stalk - about 9 inches
1 Lemon, large, peeled, sliced
1 Serrano chili pepper - about 5 inches long
As needed Plain gelatin - 2 tablespoons + 1 teaspoon (2 envelopes)
1 1/2 lbs. Cooked crab meat ( 4 cups)
3 Tbsp. rice vinegar
3 Tbsp. Light soy sauce
6 lbs. California Avocados
As needed Lemon oil -- for garnish
As needed Salt and freshly ground black pepper - for garnish
As needed Lemon slices - for garnish
As needed Fresh basil leaves - for garnish

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  2. Bring to a boil 2 cups stock, basil, lemon grass, lemon and chili; then steep, covered, about 20 minutes. Strain through a coffee filter. Meanwhile sprinkle gelatin on remaining 1 cup cool stock; let stand 1 minute, add to strained stock mixture; then heat, stirring until gelatin just dissolves.
  3. Pour into a 9" x 12" pan; chill to set. Reserve; then cut into small dice just before service.
  4. Mix crab meat with vinegar and soy sauce. Reserve.
  5. Crosswise, thinly slice each avocado half, keeping slices for each avocado together. Line each of 12 small round molds or bowls (about 1 cup and 4 inches in diameter) with plastic film. Then line each mold with 1 sliced avocado, overlapping slices starting at centers of bowls. Divide crab mixture among them, packing meat in. Chill.
  7. Unmold 1 salad. Scatter about 1/4 cup diced gelatin around mold. Season avocado with drops of lemon oil, coarse salt and freshly ground pepper. Garnish with lemon slices and fresh basil.
Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Fifth Floor Restaurant in San Francisco, CA


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