Avocado & Crab Napoleon
Esta es una receta de mariscos exquisita, cortesía del chef Ronen Skinezes, un chef israelí con profundas raíces mediterráneas. ¡Que la disfruten!
Ingredientes · Raciones 4
- 4 ½ lb crabs (fresh)
- 1 ¾ oz butter
- 5 basil leaves (cut into strips)
- salt
- white pepper
- 1 cup parmesan cheese (finely grated)
- 3 riped avocados (peeled and cut into cubes)
- 3 sun-dried tomatoes in oil (chopped)
- 1 medium red onion (chopped)
- 3 spring onions (chopped)
- ½ cup mint and coriander leaves
- 1 tsp Dijon mustard (heaped)
- 1 clove garlic (minced)
- 1 lemon juice (fresh)
- salt
- black pepper
Método · 30 min
- Flip up the “apron” at the back of the shell, and use your thumb to break it off.
- Stick your thumb into the hole left from removing the apron, and lift up gently but firmly, to fully remove the carapace.
- Remove and discard the spongy, inedible gills from either side of the body.
- Also crack and remove the mandibles (mouthparts) at the front of the crab.
- Rinse all of the greenish-brown goo out of the body so that you are left with only shell and tasty meat.
- Turn the crab upside down, grip it on either side, and crack it in two.
- Squeeze out the meat from each half.
- Preheat the oven to medium-low (160C/325F/gas 3).
- Lay a baking tray with a sheet of greaseproof paper.
- Shape 8 flat rounds of grated cheese on the paper, spacing them from each other.
- Bake for about 6 minutes, until the rounds are golden.
- Peel them off the paper while they are still warm and set aside. (You can make the crisps ahead of time and keep them for two days in an air-tight container.)
- Mix together all the ingredients for the salad and season with salt and pepper.
- Melt the butter in a sauté pan.
- Add the crab meat and sauté over a low flame, stirring.
- Add the basil, season with salt and pepper and continue sautéing while stirring until the crab meat becomes white.
- Remove from the heat and cool to room temperature.
- Divide two-thirds of the avocado salad among 4 serving plates.
- Lay 4 parmesan crisps over the salad, and top them with the crab meat.
- Lay the remaining 4 crisps on top of the crab meat, and top them with the remaining avocado salad.
- Sprinkle some of the dried tomato oil around the Napoleons and serve.
This is a super delicious seafood recipe provided by Chef Ronen Skinezes, an Israeli-born chef with deep Mediterranean roots. Enjoy!
Crabs:
Avocado salad: