Filter
Reset
Sort ByRelevance
Justin Williams
Appetizer of avocado and crab
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the lime until the flesh is just visible. Hold the fruit over a bowl to collect the juice and cut the wedges between the fleece with a sharp knife. Lay the segments aside and squeeze the fleece well above the bowl.
-
Halve the avocados, remove the seeds and scoop out the peel with a spoon.
-
Cut 2 avocado halves into thin slices. Mash the other halves with the crème fraîche, garlic and a tablespoon of the lime juice.
-
Season the avocado crème with salt and chilli flakes and put it in the piping bag.
-
Divide the avocado slices in the shape of a palm tree crown over plates.
-
Mix the crab with a few drops of lime juice and season with salt and pepper.
-
Divide the crab mixture as the trunk of the palm tree over the plates. Spray the avocado cream around the palm tree or spray an island as the base of the trunk. Sprinkle with the pomegranate seeds if necessary.
Blogs that might be interesting
-
15 minSmall dishcucumber, puff pastry, egg, Ham salad,glass of ham salad with breadcrumb
-
10 minAppetizersmoked salmon, fresh chives, fresh cream cheese soft and airy, (freshly ground) pepper, farmer's choirs sesame bread,fast salmon mousse
-
25 minLunchshallot, garlic, olive oil, roasted peppers, tomato, vegetable stock of tablet, Worcestershire sauce, Tabasco, fresh basil, frozen basil,Roasted paprika soup
-
15 minAppetizervegetable stock, stinging nettle leaves, onions, flour, butter, whipped cream, fresh fresh mint for the garnish, bacon for the garnish,nettle Soup
Nutrition
235Calories
Sodium0% DV0g
Fat31% DV20g
Protein18% DV9g
Carbs1% DV3g
Fiber0% DV0g
Loved it