Crab Salad
with Avocado Purée
Crab Salad with Avocado Purée
16-20
servings30
minutesChef Derick recommends serving this crab salad with a crisp white wine like B Cellars Sauvignon Blanc or Blend 23. The bright acidity in the wine is delicately balanced against the creamy aioli and avocado purée. The citrus notes in both the crab mixture and aioli complement and elevate one another.
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Ingredients
- CRAB MIXTURE
1 lb 1 fresh crab meat
1 1 medium orange, zested
1 tsp 1 piment d'espelette (substitute smoked paprika)
1 1/2 tsp 1 1/2 chives, chopped
1 1/2 tsp 1 1/2 parsley, chopped
1 tsp 1 salt
- Citrus Aioli
1 1 egg
1 Tbsp 1 honey
1 Tbsp 1 dijon mustard
1 tsp 1 salt
4 cups 4 canola oil
1 1 orange, zested and juiced
1 1 lemon, zested and juiced
1 1 lime, zested and juiced
- Avocado Purée
1 1 avocado
1 1 lime, juiced
- Additional Ingredients
1 1 cara cara orange, supremed
1 1 english cucumber, 1/4in slices
1/2 cup 1/2 micro cilantro
Directions
- Crab Mixture
- Combine all ingredients together in a bowl
- Avocado Purée
- Place avocado and juice of lime into a blender
- Purée until smooth
- Citrus Aioli
- Add egg, honey, dijon, and salt to a food processor and process for 20-30 seconds
- While the food processor is running, slowly drizzle in the oil until all is incorporated
- Transfer oil mixture to a medium bowl and add the citrus zests and juices
- Stir with a whisk until the citrus is well incorporated
- Store in an airtight container in the refrigerator for 2-3 weeks
- Crab Salad
- Combine crab mix and 1/4 cup of citrus aioli
- Assembly
- Place 1 Tbsp of crab salad on top of each cucumber slice
- Pipe 1 tsp of avocado purée on top
- Garnish with cara cara orange supreme and micro cilantro
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Pairing Suggestions
Chef Derick recommends serving this crab salad with a crisp white wine like B Cellars Sauvignon Blanc or Blend 23. The bright acidity in the wine is delicately balanced against the creamy aioli and avocado purée. The citrus notes in both the crab mixture and aioli complement and elevate one another.
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