Post by marlaoh on Feb 12, 2004 7:39:00 GMT -6
Paganini's Crab Salad in Martini Glasses
Crab Salad in Martini Glasses
(Serves 10)
Ingredients:
2 lbs. lump crab meat, picked through for shells
1 recipe lime aioli (recipe follows)
1 Tbsp. minced chives
3 ripe avacados
3 stalks celery, peeled and finely chopped
1/2 jalapeno, minced
2 limes, juice of
3 ripe mangoes, small dice
1 red bell pepper, finely chopped
1 Tbsp. cilantro, chiffonade
1 scallion, sliced thin
salt and pepper to taste
Directions:
Gently toss together crab, chives and 1/2 cup lime aioli. Cover and refrigerate.
Cut avacados in half and remove pit. Reserve pit. Mash avacados with fork. Fold in celery, jalapeno and lime juice. Season to taste. Push pits back into the mixture. Cover and reserve.
Toss together mango, pepper, cilantro and scalliion. Season to taste. Cover and reserve.
To assemble: Place 1 tablespoon lime aioli in bottom of each martini glass. Divide avacado salad up between glasses and smooth tops. Layer mango salad on top of avacado dividing evenly between glasses. Lastly, top with crab salad. Cover with plastic and refrigerate until served. Can hold up to eight hours. To serve, uncover and garnish with corinder cracker.
Lime Aioli
Ingredients:
2 egg yolks
Juice and zest of three limes
1 clove of garlic
2 1/2 tsp. salt
2 1/2 cups salad oil
Directions:
Place egg yolks in food processor with lime zest and juice, garlic clove and salt. With machine running, slowly drizzle in oil to emulsify. Add a drop of water if aioli becomes to thick. Remove aioli to clean storage bowl, cover and refrigerate. Can be stored up to five days.
Crab Salad in Martini Glasses
(Serves 10)
Ingredients:
2 lbs. lump crab meat, picked through for shells
1 recipe lime aioli (recipe follows)
1 Tbsp. minced chives
3 ripe avacados
3 stalks celery, peeled and finely chopped
1/2 jalapeno, minced
2 limes, juice of
3 ripe mangoes, small dice
1 red bell pepper, finely chopped
1 Tbsp. cilantro, chiffonade
1 scallion, sliced thin
salt and pepper to taste
Directions:
Gently toss together crab, chives and 1/2 cup lime aioli. Cover and refrigerate.
Cut avacados in half and remove pit. Reserve pit. Mash avacados with fork. Fold in celery, jalapeno and lime juice. Season to taste. Push pits back into the mixture. Cover and reserve.
Toss together mango, pepper, cilantro and scalliion. Season to taste. Cover and reserve.
To assemble: Place 1 tablespoon lime aioli in bottom of each martini glass. Divide avacado salad up between glasses and smooth tops. Layer mango salad on top of avacado dividing evenly between glasses. Lastly, top with crab salad. Cover with plastic and refrigerate until served. Can hold up to eight hours. To serve, uncover and garnish with corinder cracker.
Lime Aioli
Ingredients:
2 egg yolks
Juice and zest of three limes
1 clove of garlic
2 1/2 tsp. salt
2 1/2 cups salad oil
Directions:
Place egg yolks in food processor with lime zest and juice, garlic clove and salt. With machine running, slowly drizzle in oil to emulsify. Add a drop of water if aioli becomes to thick. Remove aioli to clean storage bowl, cover and refrigerate. Can be stored up to five days.