Sunday, June 15, 2014

FFWD ~ Crab-Avocado “Ravioli"

FFWD ~Crab-Avocado “Ravioli" 

This week, for French Fridays, we are making Crab-Avocado “Ravioli”. I should warn you now, there is no pasta involved with these “Ravioli”. The word “Ravioli” is loosely used to refer to the crab salad sandwiched between two slices of avocado. Although I thought the whole thing a bit fussy, I decided to go with the recipe as written. The recipe comes from Chef Pascal Barbot of L’Astrance in Paris, and according to Dorie it took the country by storm.
I loved the flavor combination of this dish! The lime, sea salt, and shallot added wonderful depth to the crabmeat. Dorie’s recipe called for almond oil. However, I chose to use walnut oil because, I have several nut oils sitting in my fridge (a hazard of French Fridays), and was not going to add another one. That said, I used the walnut oil and it was a perfect addition and quite tasty. The presentation calls for an Avocado to be sliced on a mandoline…pit and all! One thing I have a lot of respect for are kitchen tools. Especially tools that are sharp enough to take out a chunk of finger. So, very carefully, I pulled out my trusty mandoline and proceeded to cut very thin slices of avocado.  Dorie writes, the reason for slicing through the skin and pit is to keep the avocado in tact. I’m happy to report, this happened without incident!! If you don’t have a mandoline, you can attempt this with a good knife and a steady hand.

A perfect starter

These were quite easy to put together, and would make a lovely starter for any dinner party.  I however, ate mine for lunch!  I loved the way the creaminess of the avocado, and the bright citrusy flavor of the crabmeat worked. I did think it could use a bit of spice, so I sprinkled them with piment d’espelette.  I’ve made them twice now, and enjoyed the flavors more each time I’ve eaten them.  Bill you ask? No avocado for him, but he loved the crabmeat salad! He ate his with crackers! 
This recipe can be found in Dorie Greenspans cookbook “Around My French Table” or a similar one is posted here by Patricia Wells.
I really enjoyed this…so fresh tasting  
très délicieux

20 comments:

  1. Looking FAB! Thyme is a good garnish!

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  2. What an intriguing dish, Kathy. I just can't imagine slicing the avocados with the pits though. I think it's about time I invest in a mandoline because I would love to try this!!! It makes sense when I think about it but never would I imagine it if not for this post.

    Thank you so much for sharing, Kathy...I'm off to check out the recipe!

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    1. Hi Kathy!
      Looks like you're toting the letter Q to the Picnic Game! Yipee!!! It's going to be fantabulous! I'm so happy you will be spreading your blanket at the Picnic Game. I can't wait to see the letter Q dish:)

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  3. I love the combo of avocado and crab...it sounds and looks divine, Kathy.

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  4. So very beautiful, Kathy! Pits and all you say? Interesting. So, you remove the pit after slicing... I have this book, I will need to try this. Sounds fabulous.

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  5. Kathy, nice presentation - glad that you enjoyed this week´s interesting recipe.

    P.S.: just a gentle reminder concerning the CCC, the link with the recipe choices for the month of June has been up for about two weeks now, just in case you missed it, here is the link:

    http://cottage-cooking-club.blogspot.de/2014/06/june-recipes-juni-rezepte.html

    Have a nice Monday!

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  6. Absolutely beautiful! I'm so impressed. Yours are the prettiest I've seen so far. My mandoline wouldn't cut through the avocado pit at all.

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  7. Very pretty, Kathy! I am impressed with your very neat slices and vibrant presentation.

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  8. Your ravioli look wonderful! It's hard not to love this flavor combination!! I did make a few ravioli, but then ended up mixing up the remaining ingredients and used as a topping for mini-tostadas (with a splash of hot sauce of course!). Happy that you enjoyed these so much, and well done with your slicing!

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  9. Is really true I love avocado I love crab and prawns but this look absolutely georgeous Kathy just geourgeus!! Love these!
    You are an artist!

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  10. These are just beautiful, what a great idea!

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  11. Kathy, I was looking for the actual ravioli...but, better yet, just leave the pasta out. So elegant, and perfectly paired with the crab. Those perfectly slice avocados are amazing. Would love the serve this beautiful appetizer to company, for sure!

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  12. Beautiful job:). They look delicious-perfect for lunch or a starter.

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  13. It looks beautiful! I improvised with a knife, but that didn't give me such pretty, thin slices as yours.

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  14. I love that the ravioli shell is really just avocado! How fun!

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  15. This green and delicious ravioli sounds lovely :D

    Cheers
    Choc Chip Uru

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  16. This dish came out beautifully, Kathy! I definitely want to try it, although might do it with shrimp as the quality of shrimp I can buy here is better than the crab! I am also glad to know the trick of slicing the avocado with a mandoline! I am surprised the pit doesn't catch! Happy (almost) weekend! ~ David

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  17. I am crazy about avocados and so is my daughter and she'd love this! not sure I'd go through the trouble of making it look so classy for just her and I; this is definitely a party course. Impressive!

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  18. Love both avocado and crab so this looks awesome. Pretty too!

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  19. Yours are the most perfect ravioli I saw for this selection. I didn't even try to slice the mandoline (too scared, even though I own one). I just added diced avocado to the crab salad, which was delicious.

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