Crab Avocado Timbale First Course Appetizer Recipe
ramekins filled with crab, avocado, celery and other ingredients inverted onto tomato slices

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Fresh crab with avocado 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

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Crab Avocado Timbale First Course Appetizer
recipe and photograph by

Recipe Type: crab, first course appetizer, avocado, tomatoes

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


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


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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