Crab
Avocado Pickled Ginger Timbale
source: recipes and
photograph created by www.finedinings.com
Serves 4
1/4 cup extra-virgin
olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove minced
1/2 teaspoon Kosher salt
freshly cracked black pepper
4 (2-1/2-inch) ring molds (I use empty 8 oz. tomato sauce cans cut in half, ends removed)
1 large ripe avocado, diced 1/4-inch cubes
pickled ginger, available at Sushi market or supermarket
4 ounces fresh crab meat
Arugula leaves
In
a small bowl whisk together extra-virgin olive oil, lemon juice, Dijon
mustard, minced garlic, salt and pepper.
On a small plate set ring molds on a spatula (this will make it easier to
transfer the finished timbale to a serving plate). Drizzle avocado with a small amount of vinaigrette
oil, add salt and pepper. Spoon one serving into a ring mold. Add a single layer pickled ginger and approximately 1 ounce crab meat, drizzle again
with oil. Using spatula transfer to an individual serving plate, carefully
remove spatula and ring mold. Repeat this process for each serving.
Stack and roll arugula leaves, slice thinly and
place on top each timbale. Garnish plates with more vinaigrette oil and
serve.
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