Ingredients
- 1 pound (2 cups) fresh cooked lump crabmeat
- 1/4 cup creamy lemon- chive dressing (page 326)
- 1 cup orange or red bell pepper, trimmed, seeds removed, and minced (1 scant cup)
- 2 cup celery ribs, finely minced (about 2 cups)
- 1/4 cup minced fresh cilantro, chervil, or parsley leaves
- 1/4 teaspoon red hot salt (page 307) or fine sea salt
- 1 teaspoon large ripe avocado, halved, pitted, peeled, and cut into very thin half- rounds
- 4 teaspoon thin slices sourdough bread, toasted, for serving
- 1 pound (2 cups) fresh cooked lump crabmeat
- 1/4 cup creamy lemon- chive dressing (page 326)
- 1 cup orange or red bell pepper, trimmed, seeds removed, and minced (1 scant cup)
- 2 cup celery ribs, finely minced (about 2 cups)
- 1/4 cup minced fresh cilantro, chervil, or parsley leaves
- 1/4 teaspoon red hot salt (page 307) or fine sea salt
- 1 teaspoon large ripe avocado, halved, pitted, peeled, and cut into very thin half- rounds
- 4 teaspoon thin slices sourdough bread, toasted, for serving
- 2 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon fine sea salt
- 1 cup light cream
- 1/3 cup finely minced fresh chives
Preparation
Baking Directions:
Crab salad with lime and avocado1. In a large bowl, combine the crabmeat and citrus zest and toss with just enough dressing to lightly coat the crabmeat.
Taste for seasoning.
2.In another bowl, combine the bell pepper, celery, cilantro, and Red Hot Salt and toss with just enough dressing to lightly coat the vegetables.
Taste for seasoning.
Combine the contents of the two bowls, mixing gently to blend.
3.Mound the salad in the center of the dinner plates.
Arrange the avocado slices around the salads.
Serve with the toast.
Creamy lemon-chive dressingIn the jar, combine the lemon juice and salt.
Cover with the lid and shake to dissolve the salt.
Add the cream, chives, and lemon zest.
Shake to blend.
Taste for seasoning.
The dressing can be used immediately.
(Store the dressing in the refrigerator for up to 1 week.
Shake to blend again before using.)
Tips:
Equipment: 4 chilled large dinner plates, a small jar with a lidWine suggestion: The last time I prepared this salad we had it with a mineral-rich Riesling, the Domaine Ostertag Clos Mathis.
Will the dressing curdle?
Given the right circumstances, such as the addition of acids or heat, any milk or cream product will curdle (meaning the curd protein coagulates and forms clumps).
The greater the fat content of the milk or cream, the more it will resist curdling.
I use a light cream with a 12% fat content, much like what is also called half-and-half, and have never had a problem with curdling when adding lemon juice to the cream.
