Blue Lump Crab & Avocado Salad, Macadamia Crusted Goat Cheese

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Posted: Tuesday, July 8, 2014 12:26 pm

Blue Lump Crab & Avocado Salad

Serves: 1

  • 4 oz. Super Lump Blue Crab Meat
  • 3 oz. Avocado, ½ inch dice
  • ½ Tbl Capers
  • 1 oz. Red Onions, 1/8 inch dice
  • 3 oz. Romaine Lettuce, julienne ¼ inch
  • 1 oz. + 1 Tsp Lime Caper Vinaigrette (see recipe below)
  • ½ + ½ oz. Feta Cheese, crumble
  • 5 Vine Ripe Tomato, sliced ¼
  • ¼ Tsp Salt and Pepper
  • 1 Flatbread

In a mixing bowl, combine romaine lettuce, red onions, capers, 1 oz. of avocado, and ½ oz. of feta cheese; then toss with 1 oz of Lime Caper Vinaigrette. In a large bowl, place tomato slices in a star configuration and season with salt and pepper. In a mold (4 ½ inch high & 2 ¼ inch wide), fill lettuce mixture in between the tomatoes. Top molded lettuce mixture with the rest of the avocado (2 oz.) and place crab on top of avocado. Sprinkle remaining ½ oz. feta cheese over salad and plate. Drizzle 1 tsp of Lime Caper Vinaigrette on tomatoes. Finish with the flatbread.

Lime Caper Vinaigrette

  • 8 oz. Lime Juice
  • 1 ½ cup Agave Nectar
  • 4 oz. Rice Wine Vinegar
  • 4 oz. Olive Oil Blend
  • 1 cup Capers (drained)

In a blender, combine lime juice, agave nectar, rice wine vinegar, and capers. Blend ingredients and slowly add olive oil.

Flatbread

  • 1 Flatbread sheet
  • Brush (as needed) Chile Oil Blend (see recipe below)
  • ¼ Tsp Salt and Pepper

Using a pastry brush, brush the Flatbread with chile oil coast to coast. Sprinkle with salt and pepper. Cut in half and then turn and cut into thirds evenly across; then cut the thirds into halves (12 pcs.). Place on a sheet tray and cook at 275 degrees for 12 minutes or until cooked

Chile Oil

  • 1 cup Olive Oil Blend
  • ½ Tsp Ancho chile powder
  • ½ Tsp Paprika
  • 2 Egg whites
  • 2 Tbl Cilantro, chopped fine

In a mixing bowl, add all ingredients and mix together with a whisk until the egg whites have congealed.

Macadamia Crusted Goat Cheese

Serves: 8

  • 20 oz. Goat Cheese
  • 4 oz. Macadamia Nuts, toasted & chopped

Shape goat cheese into a disc 2 ½ to 3 inches wide and ¾ inch in height.

Coat the goat cheese with the nuts press down gently.

Flatbread:

  • Sheets
  • Olive Oil Blend
  • Salt and Pepper

Lay out sheets of flatbread on a sheet pan. Brush with olive oil. Sprinkle salt and pepper on the bread. Place in a 250° oven for 8-10 minutes, or until crisp.

Mango Salsa:

  • 2 Cups Mango, diced ¼ inch
  • ½ Jalapeno, de-veined, de-seeded, minced
  • 1 oz. Green Onion, bias cut
  • 1 oz. Red Bell Pepper, diced ¼ inch
  • 1Tsp Cilantro, chopped fine
  • ½ oz. Lime Juice, Fresh
  • ½ oz. Olive Oil Blend
  • ¼ Tsp Kosher Salt
  • Pinch Black Pepper

Mix all ingredients together.

Sweet Soy Glaze:

  • 8 oz Soy Sauce
  • ¼ Tsp Jalapenos, de-veined, de-seeded, minced
  • 12 oz. Granulated Sugar
  • ½ oz. Sesame Oil

In a sauce pan, add all the ingredients except the sesame oil and put on low to medium heat. Cook for 25 minutes. Add sesame oil. Strain sauce through fine strainer.

To Plate:

Pre-heat a non stick sauté pan on medium heat and ladle 1 oz. clarified butter into the pan. Place goat cheese on butter and cook for 1½ minutes on each side. Place 2 oz. mango salsa on the top of the plate then place warm goat cheese on top of salsa. Drizzle with sweet soy glaze and garnish with flatbread.

Blue Lump Crab & Avocado Salad, Macadamia Crusted Goat Cheese

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