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Dungeness Crab with Hass Avocado and Citrus Compote
Recipe developed by Chef James Boyce - Laguna Beach
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. Comment on this Recipe
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