Southwest California Avocado and Crab

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4 servings

Fresh avocados pair with lump crabmeat in this dish, which also features Roma tomatoes, fresh peaches, diced onion and red bell pepper.

Ingredients

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

Steps

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

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources