DUNGENESS CRAB AND CALIFORNIA AVOCADO SALAD WITH LEMONGRASS SORBET

Recipe Provided By Chef Mark Dommen for theCalifornia Avocado Commission

Shopping List

  • 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