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Avocado, Crab and Sour Cream Timbale

/ Source: TODAY

Servings: 4


  • 1 oz butter
  • 1 clove garlic, minced
  • 1 oz onion, chopped
  • 1/2 oz. scallion, chopped
  • 8 oz lump crabmeat
  • 1 each avocado, peeled & chopped
  • 2 tsp. lime juice
  • 4 oz tomato, chopped
  • 4 tbsp sour cream, parsley, cilantro (chopped), basil
  • Salt and pepper to taste


  • 2 tsp lime juice
  • 2 tsp balsamic vinegar
  • 4 oz. olive oil
  • Pinch salt
  • Pinch pepper
  • Pinch sugar

Saute onions, garlic and scallion in butter until soft. Add crabmeat and cook for 2 minutes. Season to taste with salt & pepper. Chill.

Season Avocado with salt, pepper and lime juice. Mix all herbs with sour cream. Assemble timbales by taking 4 pipe molds (2 ½ inch diameter by 3 inch high) lightly oiled.  Divide the  avocado between the molds and press down. Next, add the crabmeat and press down.Then add the tomato and press down. Finally top off with sour cream, filling the pipes and smoothing off the top. Chill for one hour.

Blend all dressing ingredients. Slide timbales onto four plates and drizzle dressing around.