Crab,
Avocado, Pickled Ginger Timbale
source: recipes and
photograph created by www.finedinings.com
Serves 4
Crab, Avocado, Pickled Ginger
Timbale
1 large ripe avocado
pickled ginger, available at Sushi market or supermarket
4 ounces fresh crab meat
Arugula leaves
4 (2-1/2-inch) ring molds (I use empty 8 oz. tomato sauce cans cut in half, ends removed)
Lemon Dijon Vinaigrette (recipe below)
Prepare Lemon Dijon Vinaigrette.
On a small plate set ring mold on a spatula (this will make it easier to
transfer the finished timbale to a serving plate).
Dice avocado into 1/4-inch cubes, drizzle with a small amount of vinaigrette,
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 vinaigrette. Transfer to an individual serving plate, carefully
remove the 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 vinaigrette and
serve.
Lemon Dijon Vinaigrette
recipe created by www.finedinings.com
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
Whisk ingredients together and set aside.
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