Crab Avocado Timbale
filled with avocado, celery, lemon juice, cayenne pepper inverted onto tomato slices
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
Prep Time: 30 min
Total Time:30 min
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.
recommendation: Chardonnay; Pinot
Grigio; Fume Blanc; Sauvignon Blanc;