Crab with Avocado Slices Time: 20 minutes
crab meat, 6 oz (180gr), canned or fresh
1/4 cup chopped celery
2 tbs olive oil - the good stuff
2 tsp Dijon mustard
2 tsp tarragon white wine vinegar
1 avocado
Drain the crab meat well and put into a large bowl. Chop the celery and add to the crab. In a small bowl mix olive oil, mustard and vinegar. Add vinaigrette to crab and very gently mix - just barely. Remove the pit from the avocado and slice. Fan the slices out on each of two small plates. Divide the crab and arrange on avocado slices. Serve.
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
