California Avocado Recipe Cards

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DUNGENESS CRAB AND CALIFORNIA AVOCADO SALAD WITH LEMONGRASS SORBET

Recipe Provided By Chef Mark Dommen for theCalifornia Avocado Commission

1
Preparation: 2 hrs 45 min
Cook Time: 15 min
Total Time: 3 hrs 0 min
Serves: 1

Ingredients

  • 2.0002 ripe, Fresh California Avocados
  • 5.0005 Tbsp. freshly squeezed lemon juice
  • 9.0009 Tbsp. lemon-scented extra virgin olive oil
  • 2.0002 Tbsp. chopped cilantro
  • 0.000 Sea salt, to taste
  • 0.000 Fresh ground pepper, to taste
  • 0.500½ cup cleaned Dungeness crab meat, without shells
  • 8.0008 crab legs or pincher pieces
  • 1.0001 English cucumber
  • 1.0001 medium jicama
  • 1.0001 large French breakfast radish or any other radish
  • 0.000 Micro cilantro or cilantro sprigs to garnish
  • 4.0004 scoops Lemongrass Sorbet (see make-ahead recipe below)
  • 0.000

    Lemongrass Sorbet

  • 8.0008 stalks of lemongrass, cleaned and smashed
  • 2.0002 Tbsp. ginger
  • 0.500½ Tbsp. jalapeño pepper
  • 3.0003 lemons, zested
  • 0.500½ Tbsp. salt
  • 2.0002 cup water
  • 3.0003 Tbsp. sugar
  • 4.0004 Tbsp. glucose
  • 0.500½ cup lemon juice
  • 0.500½ cup lime juice

Instructions

  1. Cut the avocados in half. Remove the avocado seeds and use a large serving spoon to scoop out each avocado half in one large piece. Carefully dice the avocado halves into 1/4-inch cubes and place the cubes into a mixing bowl. Add half of the lemon juice, half of the lemon oil and cilantro. Mix carefully, keeping the avocado cubes intact. Season the avocado mix with salt and fresh pepper, to taste. Set aside.
  2. Pick through the Dungeness crab meat and remove any small shells. In a bowl, combine the crab meat with the remaining lemon juice and lemon oil. Season the mixture with salt and pepper, to taste. Mix well and set aside.
  3. Peel the cucumber, remove the seeds and dice into 1/4-inch cubes. Place the cucumber cubes into a bowl, season with salt and allow to sit. Set aside.
  4. Bring a medium pot of water to a boil and season with salt. Peel and dice the jicama into 1/4-inch cubes. Place the diced jicama into the boiling water and immediately drain and place in ice water.
  5. Drain the liquid from the salted cucumbers and combine the cucumbers with the jicama. Season mixture with salt and pepper, to taste. Lightly dress the mixture with fresh lemon juice and lemon-scented olive oil. Set aside.
  6. To plate, place an equal amount of avocado mixture onto each plate. Divide the Dungeness crab mixture into equal servings and place one serving of crab mixture over the avocado. Top each serving with two pieces of crab leg or pincher meat.
  7. Cut the radish into thin julienne pieces and top the crab leg meat with the radish. Garnish the crab and radish with the micro cilantro.
  8. Next to each salad, place a spoonful of jicama and cucumber salad. Flatten slightly, and top each with a scoop of Lemongrass Sorbet.

Lemongrass Sorbet

  1. Place the lemongrass, ginger, jalapeno pepper, lemon zest and salt into a pan and cover with the water. Bring to a boil, then set aside and steep for 15 minutes.
  2. Strain and add the sugar and glucose while the liquid is hot so that it dissolves completely. Add the lemon juice and lime juice. Taste and adjust the seasoning.
  3. Freeze using a conventional ice cream machine, following the manufacturer's instructions.

Glucose can be found at many decorating supply or craft stores.

To learn more about chef Dommen, click here.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

© 2012 California Avocado Commission