Crab Avocado Timbale
filled with avocado, celery, lemon juice, cayenne pepper inverted onto tomato slices

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First course appetizer recipe of seafood and vegetables uniquely presented on red ripe tomato slices for a spectacular presentation. Serve as a First Course Entree. See more of my First Course Ideas with photographs

Crab Avocado Timbale

recipe originated and created by Peggy Bucholz
for www.finedinings.com


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Prep Time: 30 min        Total Time:30 min        Servings: 4

Ingredients:

1/2 cup fresh Dungeness crab
1/2 avocado, diced
1 teaspoon lemon juice
2 teaspoons celery, finely chopped
2 teaspoons chives, thinly sliced
pinch of cayenne pepper
salt, to taste
2 Roma tomatoes, sliced 1/4-inch thick
extra-virgin olive oil
8 long chives, for garnish

Instruction:

In a small bowl combine the first 7 ingredients.

Line 4 small 1/2 cup ramekins with plastic wrap extended over the sides; lightly spray with cooking spray. Fill with the crab avocado mixture pressing down gently to compact. Fold over the excess plastic wrap to cover. Refrigerate until ready to serve.

Overlap tomato slices on 4 individual plates into a circle, season with salt, pepper and drizzle with a small amount of extra-virgin olive oil. Invert timbales onto tomato slices; remove plastic wrap, garnish with long chives and serve.

Wine recommendation: Chardonnay; Pinot Grigio; Fume Blanc; Sauvignon Blanc;

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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