Author1859 Magazine
FOR THE CRAB SALAD
4 oz fresh Dungeness crabmeat
1 lemon, juice and zest
1 tsp fresh chopped chives
1 tsp finely diced shallot
1 tbsp extra-virgin olive oil
Mix all ingredients in a bowl, season with salt to taste and set aside.
FOR THE AVOCADO PUREE
1 ripe avocado
1 lime, juiced
salt
In a bowl smash avocado with a fork, add lime juice and season with salt and set aside.
FOR THE PICKLED PEPPERS
1 lb sliced Fresno peppers
½ cup apple cider vinegar
1 lemon, sliced
3 tbsp sugar
1 tbsp salt
1 tbsp chopped ginger
1 tbsp mustard seeds
5 cloves allspice
1 cup ice
In a saucepan combine all ingredients except for peppers and ice, and bring to a boil. Add hot liquid to sliced Fresno peppers and ice. Make sure liquid covers all the peppers. Let peppers pickle for one day.
1
Drizzle 2 slices of good quality bread with extra-virgin olive oil (about 2 tablespoons) and grill until toasted, dipping sides constantly about a minute per side. Spread avocado on toasted bread, top with crab and garnish with pickled peppers, finishing salt and another drizzle of extra-virgin olive oil.
Categoryappetizers
Ingredients
FOR THE CRAB SALAD
4 oz fresh Dungeness crabmeat
1 lemon, juice and zest
1 tsp fresh chopped chives
1 tsp finely diced shallot
1 tbsp extra-virgin olive oil
Mix all ingredients in a bowl, season with salt to taste and set aside.
FOR THE AVOCADO PUREE
1 ripe avocado
1 lime, juiced
salt
In a bowl smash avocado with a fork, add lime juice and season with salt and set aside.
FOR THE PICKLED PEPPERS
1 lb sliced Fresno peppers
½ cup apple cider vinegar
1 lemon, sliced
3 tbsp sugar
1 tbsp salt
1 tbsp chopped ginger
1 tbsp mustard seeds
5 cloves allspice
1 cup ice
In a saucepan combine all ingredients except for peppers and ice, and bring to a boil. Add hot liquid to sliced Fresno peppers and ice. Make sure liquid covers all the peppers. Let peppers pickle for one day.
Directions
1
Drizzle 2 slices of good quality bread with extra-virgin olive oil (about 2 tablespoons) and grill until toasted, dipping sides constantly about a minute per side. Spread avocado on toasted bread, top with crab and garnish with pickled peppers, finishing salt and another drizzle of extra-virgin olive oil.
