Recipe of the Week: Crab and Avocado Martini
The popularity of martini cocktails in a variety of flavors has spread all over the world. Discover how to make a delicious food martini by learning how to build the flavor components of this popular drink. Enjoy the best of the season as you learn how easy it is to prepare this fabulous dish using the freshest seafood, ripe fruits and vegetables and a few martini glasses. Dinner never tasted so good! (Chef tip: Always reserve the pit of the avocados, it will prevent them from discoloring.)
2 pounds lump crab meat, picked through for shells
1 recipe lime aioli
1 teaspoon minced chives
3 ripe avocados
3 stalks celery, finely chopped
1/2 jalapeno, seeds removed and minced
2 limes, juice of
3 ripe mangoes, small dice
1 red bell pepper, small dice
1 tablespoon fresh cilantro or Italian parsley, chopped
2 scallions, sliced thin
Salt and black pepper to taste
2 egg yolks
1 teaspoon Dijon mustard
Juice and zest of two limes
1 clove garlic
1/2 teaspoon salt
2 cups vegetable oil
Gently toss together crab, chives and 1/2 cup lime aioli. Cover and refrigerate.
Cut avocados in half and remove pit. Reserve pit. Mash avocados with fork. Fold in celery, jalapeno and lime juice. Season to taste. Push pits back into mixture. Cover and reserve.
Toss together mango, pepper, cilantro and scallion. Season to taste. Cover and reserve.
Lime aioli: Place egg yolks in food processor with lime zest and juice, garlic clover and salt. With machine running, slowly drizzle in oil to emulsify. Add a drop of water if aioli becomes too thick. Remove aioli to clean storage bowl, cover and refrigerate. Can be stored up to five days.
To assemble: Place 1 tablespoon lime aioli in bottom of each martini glass. Divide avocado salad up between glasses and smooth tops. Layer mango salad on top of avocado, dividing evenly between glasses. Lastly, top with crab salad. Cover with plastic wrap and refrigerate until served. Can hold up to eight hours. To serve, uncover and garnish with coriander cracker.