Southwest California Avocado and Crab
Fresh avocados pair with lump crabmeat in this dish, which also features Roma tomatoes, fresh peaches, diced onion and red bell pepper.
6 tbsp. salt
3 tsp. white pepper
6 tsp. ground cumin
6 cups pineapple juice
11⁄2 cups honey
41⁄2 cups 1⁄4-in. dice fresh peaches
6 tbsp. diced onion
3 jalapeños, seeded, minced
6 tbsp. diced red bell pepper
6 tbsp. minced garlic
6 tsp. chopped fresh cilantro
6 tsp. minced shallots
6 tsp. minced garlic
Juice of 12 limes
3 cups seasoned rice wine vinegar
1⁄2 cup honey
3 cups canola oil
12 tbsp. chopped fresh cilantro
6 large fresh avocados, diced
48 oz. lump crabmeat
12 Roma tomatoes, quartered, seeded
1. To make seasoning blend: Mix together first three ingredients. Set aside.
2. To make peach salsa: Combine pineapple juice and honey in saucepan and reduce by half, or until syrup consistency. Mix together peaches, onion, jalapeño, red pepper, garlic and cilantro. Season to taste with seasoning blend. Pour hot syrup over peach mixture and let stand for 5 minutes. Strain and refrigerate for service.
3. To make cilantro lime dressing: Mix together shallots, garlic, lime juice, rice wine vinegar and honey. Whisk in oil to blend. Add cilantro. Season to taste with seasoning blend.
4. For service: Season avocado and crab with seasoning blend. Place 3-inch ring mold in center of serving plate. Fill with one portion crabmeat, then one portion avocado. Remove ring and top avocado with 2 tablespoons peach salsa. Place tomato petals in circle around avocado crab tower. Drizzle with 2 tablespoons cilantro lime dressing.
Recipe by California Avocado Commission