Crab and California Avocado Salad En Gelee

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Serves: 12
cups  Chicken stock, divided
30    fresh basil leaves
  Lemon grass stalk - about 9 inches
  Lemon, large, peeled, sliced
  Serrano chili pepper - about 5 inches long
  Plain gelatin - 2 tablespoons + 1 teaspoon (2 envelopes)
1 1/2  lb.  Cooked crab meat ( 4 cups)
Tbsp.  rice vinegar
Tbsp.  Light soy sauce
lb.  California Avocados
  As needed  Lemon oil -- for garnish
  As needed  Salt and freshly ground black pepper - for garnish
  As needed  Lemon slices - for garnish
  As needed  Fresh basil leaves - for garnish

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  2. Bring to a boil 2 cups stock, basil, lemon grass, lemon and chili; then steep, covered, about 20 minutes. Strain through a coffee filter. Meanwhile sprinkle gelatin on remaining 1 cup cool stock; let stand 1 minute, add to strained stock mixture; then heat, stirring until gelatin just dissolves.
  3. Pour into a 9″ x 12″ pan; chill to set. Reserve; then cut into small dice just before service.
  4. Mix crab meat with vinegar and soy sauce. Reserve.
  5. Crosswise, thinly slice each avocado half, keeping slices for each avocado together. Line each of 12 small round molds or bowls (about 1 cup and 4 inches in diameter) with plastic film. Then line each mold with 1 sliced avocado, overlapping slices starting at centers of bowls. Divide crab mixture among them, packing meat in. Chill.
  7. Unmold 1 salad. Scatter about 1/4 cup diced gelatin around mold. Season avocado with drops of lemon oil, coarse salt and freshly ground pepper. Garnish with lemon slices and fresh basil.

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