Crab, Apple + Avocado Verrine
I highly recommend this first course, it’s a light and summery morsel and a great starter for dinner parties. You can serve this at room temp or slightly chilled. Bea explained that Verrines are quite the thing in France – and there are many shops that sell verrine sets. Bea prepared this Crab, apple and avocado verrine with ginger and lime.
Bea did a great demo on crab cleaning
and students jumped right in
Crab, apple, and avocado verrines with ginger and lime
For 8 small appetizer verrines (or 4 regular ones)
1 small red apple, cored and diced finely
1 avocado, diced finely
Sea salt and pepper
1 teaspoon finely chopped ginger
1 tablespoon lime juice
2 tablespoons avocado oil (or 1 tablespoon pistachio oil)
1 tablespoon olive oil (or 2 tablespoons olive oil)
1 teaspoon finely chopped chives 1 teaspoon finely chopped coriander
125 g (4 1/2 ounces) fresh crab meat, finely chopped 1 cup sprouted greens 2 tablespoons black sesame seeds, dry toasted
Dice the apple and avocado finely (same size) and squeeze a little lime juice on top.
In a small bowl, add sea salt and pepper. Add the ginger and 1 tablespoon lime juice. Add the oils and emulsify with a small whisk. Stir in the fresh herbs; set aside.
In a large bowl, combine ¾ of the crab, the apple, and avocado. Add ¾ of the dressing and toss gently.
Divide between glasses and top with the rest of the crab meat, sprouted greens, and sesame seeds.
Drizzle with a little more of the dressing, and serve.
Copyright 2012 Béatrice Peltre for Sunday Suppers