Crab Avocado timbale
first course
recipe and photograph bywww.finedinings.com
Serves 4
1/2 cup crabmeat 1/2 avocado, diced 1 teaspoon lemon juice 2 teaspoons celery, finely chopped
2 teaspoons chives, thinly sliced pinch of cayenne pepper salt, to taste 2 Roma tomatoes,
sliced 1/4-inch thick extra-virgin olive oil 4 long chives, for garnish
In a small bowl combine the first 7 ingredients.
Line 4 small 1/2 cup ramekins
with plastic wrap extended over the sides; lightly
spray with cooking spray. Fill with the crab avocado mixture pressing down gently
to compact. Fold over the excess plastic wrap to cover. Refrigerate until ready to serve.
Overlap tomato slices on 4 individual plates into a circle, season with salt, pepper and drizzle with a small amount of
extra-virgin olive oil. Invert timbales onto tomatoes; remove plastic wrap, garnish with
long chives and serve.
