Gulf Crab With Avocado And Citrus Compote Food

CRAB AND AVOCADO DUET

Steps:

• Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
• Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
• Excellent source of: Protein
• Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

AVOCADO STUFFED WITH CRAB

Steps:

• Carefully peel the avocados, then cut in half lengthwise. Or you can keep the peel on.
• Sprinkle with lemon juice to prevent discoloration.
• Set each half on a plate filled with lettuce.
• Combine flaked crab meat, celery, onion, lemon juice and mayonnaise.
• Season with a dash of salt.
• Fill hollow of each avocado with crab mixture.
• Top crab mound with dressing and garnish each pile with whole crab legs and quarters of hard-boiled egg.
• Sprinkle all with a dash of paprika an top with ripe olive's.

GULF CRAB WITH AVOCADO AND CITRUS COMPOTE

Steps:

• Place the grapefruit and orange sections and all their juice in a small saucepan. Add the honey and cook over low heat, stirring frequently, until most of the liquid has evaporated, about 10 minutes. Transfer to a container and refrigerate until chilled.
• Place the crabmeat, chives and oil in a medium bowl and toss gently. Season with salt and pepper and refrigerate until chilled.
• Cut the avocado in half lengthwise and remove the seed. Scoop the entire halves of the avocado flesh from the shells in one piece and place on a cutting board, cut sides down. Squeeze 1/2 of the lemon over the piece. Cut the avocado lengthwise into 1/4-inch-thick slices.
• Have 6 chilled salad plates ready. Place 3 slices of avocado in the center of each. Place equal portions of chilled citrus mixture on top of the avocado, along with any liquid that has accumulated. Top with crab mixture and garnish with greens. Sprinkle with a little of the juice from the remaining lemon half and serve immediately.