Post by JJ Judkins on Oct 22, 2010 11:22:18 GMT -6
* Exported from MasterCook *
Crab and Avocado Verrines
Recipe By :Béatrice Peltre
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pink grapefruit
2 small avocados
2 scallions -- trimmed and chopped
Grated rind of 1 lime
2 tablespoons lime juice -- or to taste
Salt and pepper -- to taste
3 tablespoons olive oil
6 ounces crabmeat -- fresh
1 tablespoon ginger -- finely grated fresh
1 tablespoon cilantro -- chopped fresh
1 tablespoon chopped chives
4 cilantro leaves, whole -- fresh (for garnish)
Have on hand 4 small juice glasses.
With a sharp serrated knife, peel the skin and pith from the grapefruit. Cut the fruit into segments, discarding the membrane; cover and set aside.
Halve the avocados, pit them, discard the skin, and dice the flesh. Transfer to a bowl. Add the scallions, lime rind and juice, salt, pepper, and 2 tablespoons of the olive oil. Toss gently. Taste and add more lime juice or salt, if you like.
In another bowl, toss the crab meat, ginger, cilantro, chives, salt, pepper, and remaining 1 tablespoon olive oil.
Divide half the crabmeat among the glasses. Add half the avocado, then another layer of crabmeat. Finish with a layer of avocado. Top with a few pieces of grapefruit. Cover with plastic wrap and refrigerate for 1 to 2 hours or until ready to serve. Garnish each glass with a cilantro leaf.
Source:
"http://www.boston.com/ae/food/articles/2007/08/08/crab_and_avocado_verrine/"
S(Internet Address):
""
Copyright:
"2007 Globe Newspaper Company"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 319 Calories; 26g Fat (69.7% calories from fat); 10g Protein; 15g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 137mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Crab and Avocado Verrines
Recipe By :Béatrice Peltre
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pink grapefruit
2 small avocados
2 scallions -- trimmed and chopped
Grated rind of 1 lime
2 tablespoons lime juice -- or to taste
Salt and pepper -- to taste
3 tablespoons olive oil
6 ounces crabmeat -- fresh
1 tablespoon ginger -- finely grated fresh
1 tablespoon cilantro -- chopped fresh
1 tablespoon chopped chives
4 cilantro leaves, whole -- fresh (for garnish)
Have on hand 4 small juice glasses.
With a sharp serrated knife, peel the skin and pith from the grapefruit. Cut the fruit into segments, discarding the membrane; cover and set aside.
Halve the avocados, pit them, discard the skin, and dice the flesh. Transfer to a bowl. Add the scallions, lime rind and juice, salt, pepper, and 2 tablespoons of the olive oil. Toss gently. Taste and add more lime juice or salt, if you like.
In another bowl, toss the crab meat, ginger, cilantro, chives, salt, pepper, and remaining 1 tablespoon olive oil.
Divide half the crabmeat among the glasses. Add half the avocado, then another layer of crabmeat. Finish with a layer of avocado. Top with a few pieces of grapefruit. Cover with plastic wrap and refrigerate for 1 to 2 hours or until ready to serve. Garnish each glass with a cilantro leaf.
Source:
"http://www.boston.com/ae/food/articles/2007/08/08/crab_and_avocado_verrine/"
S(Internet Address):
""
Copyright:
"2007 Globe Newspaper Company"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 319 Calories; 26g Fat (69.7% calories from fat); 10g Protein; 15g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 137mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0