Crab and California Avocado Salad En Gelee

Serves: 12


3 cups Chicken stock, divided
30 fresh basil leaves
1 Lemon grass stalk - about 9 inches
1 Lemon, large, peeled, sliced
1 Serrano chili pepper - about 5 inches long
Plain gelatin - 2 tablespoons + 1 teaspoon (2 envelopes)
1 1/2 lb. Cooked crab meat ( 4 cups)
3 Tbsp. rice vinegar
3 Tbsp. Light soy sauce
6 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

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit