|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.