Dungeness Crab with Hass Avocado and Citrus Compote

Recipe developed by Chef James Boyce - Laguna Beach

Recipe Scaling Help

When scaling a recipe for size, there are some components that need to be considered. Scaling may not have a desired result for all recipes. Below are some general tips for sizing or scaling recipes:

Prep Time, Cook Time, and Total Time: The time provided with the recipe will not be scaled with the recipe since time for preparation or cook can vary depending on how far you scale the recipe. Start with the provided cooking time and watch for the desired results you are looking for.
Cooking Temperature: It is best to start with the provided cooking temperature and watch for the desired results you are looking for. If your dish needs to meet a desired cooking temperature, please watch for that as well. As a general rule when cooking two or more dishes in the oven at the same time, allow for more cooking time and raise the temperature by approximately 25 degrees.
Adding Seasonings to taste: Start by adding Òto tasteÓ seasoning in small amounts increasing slowing for best results until you reach your desired amount.
Scaling Exceptions: Scaling will not work for all recipes, baked items requiring yeast, recipes containing a single large item such as a whole chicken, or a delicate pastry recipe may not have a desired result if drastically scaled. Rather than preparing one large pastry for a party, consider making several to the size of the original recipe, this may have a more desired result.

Tsp.	Tbsp.	Cups	Fluid Oz.	Milliliters	Other
1/4 tsp.				1 ml
1/2				2 ml
3/4 tsp.	1/4 Tbsp.			4 ml
1 tsp.	1/3 Tbsp.			5 ml
3 tsp.	1 Tbsp.	1/16 cup	1/2 oz	15 ml
6 tsp.	2 Tbsp.	1/8 cup	1 oz.	30 ml
			1 1/2 oz.	44ml	1 jigger
12 tsp.	4 Tbsp.	1/4 cup	2 oz.	60 ml
16 tsp.	5 1/3 Tbsp.	1/3 cup	2 1/2 oz.	75 ml
18 tsp.	6 Tbsp.	3/8 cup	3 oz.	90 ml
24 tsp.	8 Tbsp.	1/2 cup	4 oz.	125 ml	1/4 pint
32 tsp.	10 2/3 Tbsp.	2/3 cup	5 oz.	150 ml
36 tsp.	12 Tbsp.	3/4 cup	6 oz.	175 ml
48 tsp.	16 Tbsp.	1 cup	8 oz.	237 ml	1/2 pint
		1 1/2 cups	12 oz.	355 ml
		2 cups	12 oz.	473 ml	1 pint
		3 cups	24 oz.	710 ml	1 1/2 pints
			25.6 oz.	757 ml	1 fifth
		4 cups	32 oz.	946 ml	1 quart or 1 liter
		8 cups	64 oz.		2 quarts
		16 cups	64 oz.		1 gallon

Category: Entree

Re-Calculate: Ingredients

Ingredients

1 1 1lb. POUNDWeightdungeness crabmeat, shelled
2 2 2tsp. TEASPOON_USVolumeextra virgin olive oil
2 2 2tsp. TEASPOON_USVolumechives, chopped
1 1 1lemon
1 1 1grapefruit, sectioned
1 1 1orange, sectioned
2 2 2Tbsp. TABLESPOON_USVolumehoney
1 1 1ripe Hass Avocado
salt and pepper to taste
1 1 1cup CUP_USVolumebaby salad green

Instructions

Place crab in medium mixing bowl with olive oil and chives; toss lightly. Season with salt and pepper, and reserve cold.
Peel and section grapefruit and orange into small saucepot. Squeeze all remaining juice from leftover fruit. Add honey and cook over low heat for 10 minutes or until liquid is absorbed from fruit. Stir occasionally to prevent mixture from sticking to bottom of pan. Remove mixture from pan and cool in refrigerator.
Cut avocado in half lengthwise and remove seed. Scoop entire half of avocado from shell and place on cutting board, cut side down. Squeeze juice of lemon over each avocado half. Slice avocado lengthwise into 1/9" pieces.

Serving Suggestions:

Presentation On six chilled salad plates, place 3 slices of avocado in the center. Add equal portions of chilled citrus mixture on top of avocado, along with some of the cooking liquid. Divide crab onto top of citrus and top with small amount of mixed baby greens. Sprinkle with leftover lemon juice. Serve immediately.