Crab Cocktail With California Avocado-Wasabi Mousse

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Serves: 6
lb.  and 2ounces crab meat
Tbsp.  thinly sliced chive
Tbsp.  rice vinegar
  As needed  California Avocado-Wasabi Mousse (recipe follows)
1 1/2  cups  purchased salsa fresca
  As needed  Cilantro sprigs, as needed for garnish (optional)
12    purchased taro chips (optional)
  As needed  Green onion cut in 2-inch lengths, as needed for garnish
  California avocado, diced, for garnish

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


  1. Just before serving, combine crab, chive, and vinegar; reserve.
  2. Scoop 1/4 cup California Avocado-Wasabi Mousse into each of 6 martini glasses or other stemmed glassware.
  3. Top each with 1/4 cup salsa fresca.
  4. Scoop 1/4 cup reserved crab mixture on top of salsa in each glass.
  5. Garnish each serving with 2 sprigs cilantro, 2 taro chips, several green onion pieces, and several avocado cubes.
  6. California Avocado-Wasabi Mousse
  7. Just before serving, puree until smooth 3 California avocados, roughly diced, 1/2 tablespoon (or to taste) wasabi paste*, 1/2 tablespoon (or to taste) hot pepper sauce, and 1/2 teaspoon (or to taste) salt; reserve.
  8. Whip 1/3 cup heavy cream; fold into reserved avocado mixture.
  9. *Wasabi paste, often called “Japanese horseradish,” can be purchased in ethnic or specialty foods shops and in the Asian section of many supermarkets.

California Café©

Courtesy of California Café, Palo Alto, CA

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