Crab Avocado Timbale
First Course Recipe

Serves 4

1/2 cup crab
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 ramekins (1/2 cup) with plastic wrap extended over the sides; lightly spray with cooking spray. Fill ramekins with the crab avocado mixture pressing down gently to compact. Fold over the extra 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 olive oil. Invert crab avocado timbales onto tomato circle; remove plastic wrap, garnish with long chives and serve.

see more of my First Course Recipes with photographs