California Avocado and Crab Salad

Recipe Date:
April 6, 2016
Serving Size:
Cook Time:
Imperial (US)
California Avocado and Crab Salad with Grapefruit and Caviar
  • 2 Haas Avocados, mashed
  • 1 Lime, juiced
  • 2 cups Crab meat, picked through to remove shells
  • 1 tbsp Tarragon, chopped finely
  • 1 tbsp Green Onion, chopped finely
  • 2 tbsps Celery, chopped finely
  • 3 tbsps Crème fraîche
  • 2 tsps Red Pepper, diced ¼
  • 1/2 tsp Paprika
  • 1 Grapefruit, cut into segments
  • 2 tbsps Grapefruit Juice
  • 2 tbsps Olive Oil, extra virgin
  • 4 tbsps Caviar
  • 3 ozs Watercress
  • 1 Tomato, halved and seeded, keeping the outside membrane intact
  • Salt and Pepper
  • 1 Large heart-shaped cookie cutter
  • 1 Small heart-shaped cookie cutter
For the Avocado:
  1. Mash avocados in a bowl.
  2. Add half the lime juice and mix well.
  3. Season with salt and pepper and set aside.
For the Crab Salad:
  1. Combine crab meat, tarragon, green onion, celery, crème fraîche, red pepper, paprika, and the rest of the lime juice in a bowl.
  2. Mix gently, season with salt and pepper and set aside.
To Finish the Salad:
  1. Lay large heart-shaped cookie cutter on a plate.
  2. Fill the heart shape with the avocado mixture and remove the cutter.
  3. Lay a smaller heart-shaped cookie cutter on top of the avocado mixture and gently fill the shape with the crab salad. Remove the cutter.
  4. Place a tablespoon of Caviar on top of the crab salad.
  5. Using a small heart-shaped cookie cutter, cut the hearts out of the outside membrade of the tomato.
  6. Stick the point of the tomato heart into the caviar.
  7. Arrange four grapefruit sections around each plate.
  8. Garnish with watercress and drizzle with grapefruit juice and olive oil.