| This recipe is liked by 0 person(s). |
Cracked Santa Barbara Rock Crab Claws and Avocado Slices Dri
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients: 3 ponds Santa Barbara Rock Crab Claws | |
| 3 | Ripe Avocados |
| 3 Limes cut into wedges, plus 2 tbs lime juice Cilantro sprigs and a lettuce leaf for garnish Lime Chipolte cream | |
| 1 cup | crema, ( substitute 3/4 cup sour cream thinned with 1/4 cup whipping cream, add a bit of salt |
| 1 tbs | grated lime zest |
| 3 tbs | lime juice |
| 1 tbs | green garlic |
| 1 chile chipolte (canned chipoltle in adobo) | |
| 1 1/2 tsp | sugar |
| 1 small | scallion, Coarsly chopped |
| salt to taste | |
Cooking instructions
Process for crab claws:
chill 6 salad plates
steam the crab claws for 7-8 minutes. Pour into a colander, and cover with ice. Allow to chill for at least an hour. (Can be prepared up to 2 days in advance and reserved in the refrigerator.)
Crack the claws with a mallet or rolling pin, removing enough of the shell to make the meat easy to pick out, but keeping some shell for display.
Rinse and cut each avocado into 8 slices, and drizzle with lime juice.
Pool a little lime-chipoltle crema on each plate.
Arrange the Crab and avocado slices on the plates
Garnish with lime wedges and cilantro sprigs.
Serve with fresh baked bread or warm corn tortillas.
Lime chipoltle cream
Blend all ingredients except the scallions until smooth. Add the scallion, and process until scallion is almost blended, but still retains a bit of texture. Keep cold until ready to use
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe