Crab Avocado Pickled Ginger And Baby Herbs With Lemon Dijon Vinaigrette Food

HOT CRAB DIP APPETIZER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese and mayonnaise until smooth. Stir in the crabmeat, minced onion, lemon juice and Tabasco sauce. Spoon mixture into a small oven-proof dish that has been sprayed with cooking spray.
• Bake at 350 degrees F (175 degrees C) for 20 minutes or until the sauce is bubbly. Serve with crackers, potato chips or tortilla chips. You can also use fresh crabmeat in place of the canned crabmeat.

BASIL-LEMON CRAB LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently., Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.

CRAB, AVOCADO, PICKLED GINGER AND BABY HERBS WITH LEMON DIJON VINAIGRETTE

Steps:

• •Make the lemon vinaigrette and pour it into a plastic squeeze bottle. •Carefully pick through the crab meat and remove any remnants of shell your seafood purveyor may have missed. •Dice the avocado up into 1 cm (1/2 inch) pieces and place in a mixing bowl, (be careful not to bruise it as you cut it). •Squeeze a little of the vinaigrette onto the avocado and mix until slightly softened. •Taste for seasoning and add salt & pepper as desired. •Place your cylinder in middle of the first plate. •Fill the cylinder with the avocado to about 1.5-2cms (½-¾ inch) high. •Leaving the cylinder in place, cover the surface of the avocado with one layer of pickled ginger. •Spoon about 2cms (¾ inch) high of the crab meat onto the pickled ginger. •Carefully remove the cylinder. •Repeat the above process for the remaining plates. •Cut the live herbs about 1cm (¼ inch) above the soil. •Place them in a colander or strainer and shake off any dirt.Place them in a mixing bowl. •Drizzle a very little amount of the vinaigrette into the bowl of herbs, add a little extra virgin olive oil and toss until nice and glossy but not dripping. •Dress crab stacks with a little vinaigrette. •Drizzle a little dressing around each stack on the plate. •Grab a good pinch of the dressed herbs and holding them tight in your finger-tips place them on top of the crab stack. •Serve and enjoy