Ingredients
- 1 pound peekytoe crab meat
- 1 pound grapefruit, sectioned
- 1 pound ripe avocado, medium sized and diced
- 1 tablespoon mint, freshly chopped
- 1 sprig cilantro
- 1 sprig Kosher or sea salt
- 1 pound peekytoe crab meat
- 1 pound grapefruit, sectioned
- 1 pound ripe avocado, medium sized and diced
- 1 tablespoon mint, freshly chopped
- 1 sprig cilantro
- 1 sprig Kosher or sea salt
- 1 lemon, juiced
- 1 lime, juiced
- 2 oranges, one juiced and one sectioned
- 2 ounce champagne vinegar
- 1 tablespoon pimenton piquante
- 2 teaspoon ground cumin
- 2 teaspoon shallots, minced
- 3/4 cup grapeseed oil
Preparation
Baking Directions:
Peekytoe Crab Steal This Recipe step-by-step Instructions1. Place cleaned crabmeat in a non-reactive bowl.
2.To the crabmeat, add the avocado and mint, a pinch of salt and mix.
3.Next, add some of the Vinaigrette, enough to moisten the crab mixture.
Vinaigrette Steal This Recipe step-by-step Instructions1. Prepare a vinaigrette in another bowl.
2.Add citrus juices, vinegar, pimenton, cumin and minced shallots.
3.Let sit for 5 minutes.
4.Whisk in the grapeseed oil until combined.
5.Reserve.
Plating Instruction1. Arrange six plates or shallow bowls on the counter.
2.Using a small two- or three-inch ring mold, arrange orange segments in each bowl.
3.Using the ring mold again, on top of the orange segments, spoon in crab mixture until ring mold is full, gently pack by pressing with back of spoon, and repeat until all the plates are done.
4.Add grapefruit segments and a couple of sprigs of cilantro to the tops of each salad.
5.With a spoon, drizzle some of the remaining vinaigrette around each salad.
6.Serve.
Tips:
For complete nutritional information, please go to supermarketguru.
com.
