California Avocado and Crab Salad en Gelée

California Avocado and Crab Salad en Gelée Recipe - A Refreshing USA Delicacy

Region / culture: USA | Preparation time: 45 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

This California Avocado and Crab Salad en Gelée recipe is a refreshing and elegant dish that combines the creamy texture of avocados with the delicate flavor of crab meat. The gelatin adds a unique touch to the dish, making it perfect for a special occasion or a fancy dinner party.

History

This recipe is a modern twist on classic crab salad recipes, incorporating the use of gelatin to create a beautiful presentation. The combination of avocados and crab meat is a popular one, as the creamy avocado complements the sweet and savory flavors of the crab.

Ingredients

12 california avocados
3 cups chicken stock, divided
30 fresh basil leaves
1 lemon grass stalk, about 9 inches
1 large lemon, peeled and sliced
1 serrano pepper, about 5 inches long
2 tbsp plain gelatin (2 envelopes)
1.5 lb (680 g) cooked crab meat
3 tbsp rice vinegar
3 tbsp light soy sauce
lemon oil for garnish
salt and freshly ground black pepper for garnish
lemon slices for garnish
fresh basil leaves for garnish

How to prepare

Bring 2 cups of stock, basil, lemon grass, lemon, and chile to a boil. Cover and let it steep for about 20 minutes.
Strain the mixture through a coffee filter.
Meanwhile, sprinkle gelatin on the remaining 1 cup of cool stock. Let it stand for 1 minute, then add it to the strained stock mixture. Heat and stir until the gelatin just dissolves.
Pour the mixture into a 9" x 12" pan and chill it until set.
Reserve the set mixture and cut it into small dice just before serving.
Mix the crab meat with vinegar and soy sauce. Reserve.
Thinly slice each avocado half crosswise, keeping the slices for each avocado together.
Line each of the 12 small round molds or bowls (about 1 cup and 4 inches in diameter) with plastic film.
Then, line each mold with 1 sliced avocado, overlapping the slices starting at the centers of the bowls.
Divide the crab mixture among the molds, packing the meat in.
Chill the molds.
For each order, unmold 1 salad.
Scatter about 0.25 cup of diced gelatin around the mold.
Season the avocado with drops of lemon oil, coarse salt, and freshly ground pepper.
Garnish with lemon slices and fresh basil.

Variations

Substitute shrimp or lobster for the crab meat for a different flavor.
Add diced mango or pineapple for a tropical twist.
Top the salad with toasted nuts or seeds for added crunch.

Cooking Tips & Tricks

Make sure to chill the gelatin mixture until it is set before cutting it into small dice.

- Use fresh, high-quality crab meat for the best flavor.

- Be careful when unmolding the salad to ensure it keeps its shape.

- Garnish the salad with lemon oil, salt, and pepper just before serving for a burst of flavor.

Serving Suggestions

This salad can be served as a light appetizer or a main course. Pair it with a side of mixed greens or crusty bread for a complete meal.

Cooking Techniques

The key cooking techniques for this recipe include boiling, steeping, chilling, and molding the gelatin mixture, as well as assembling and garnishing the salad.

Ingredient Substitutions

If you cannot find fresh crab meat, you can use canned crab meat or substitute it with cooked shrimp or lobster.

Make Ahead Tips

You can prepare the gelatin mixture and crab mixture ahead of time and assemble the salads just before serving for a stress-free meal.

Presentation Ideas

Serve the salads on a bed of lettuce or arugula for a beautiful presentation. Garnish with additional lemon slices and fresh herbs for a pop of color.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try serving it with a sparkling water infused with lemon or cucumber.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Do not freeze as the avocado may become mushy. Serve chilled.

Nutrition Information

Calories per serving

Each serving of this California Avocado and Crab Salad en Gelée contains approximately 300 calories.

Carbohydrates

Each serving of this California Avocado and Crab Salad en Gelée contains approximately 10 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 20 grams of fats, mainly from the avocado and crab meat.

Proteins

Each serving of this salad provides about 15 grams of protein, making it a satisfying and filling dish.

Vitamins and minerals

This salad is rich in vitamins and minerals, particularly vitamin C from the lemon and avocado, as well as potassium and magnesium from the avocado.

Alergens

This recipe contains shellfish (crab) and soy sauce, which may be allergens for some individuals.

Summary

Overall, this dish is a balanced and nutritious option, providing a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

This California Avocado and Crab Salad en Gelée is a sophisticated and flavorful dish that is sure to impress your guests. With a combination of creamy avocado, sweet crab meat, and tangy lemon, this salad is a perfect balance of flavors and textures. Enjoy it as a light lunch or a refreshing appetizer at your next dinner party.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It all began on a warm summer day when I was visiting my dear friend Martha in California. We were spending the day exploring the local farmers market, admiring the vibrant produce and chatting with the friendly vendors. As we strolled through the market, I couldn't help but notice the beautiful avocados that were on display. They were perfectly ripe and had a creamy texture that was simply irresistible.

Martha must have noticed my fascination with the avocados because she quickly steered me towards a stall that was selling fresh seafood. As we approached the stall, I caught sight of some succulent crab meat that had been freshly caught that morning. The combination of the avocados and crab sparked an idea in my mind, and I knew that I had to create a dish that highlighted the flavors of both ingredients.

After purchasing the ingredients, Martha and I headed back to her cozy kitchen to start experimenting. We spent hours chopping, mixing, and tasting until we finally came up with a recipe that we were both proud of. The California Avocado and Crab Salad en Gelée was born.

To make this dish, you will need:

- 2 ripe California avocados

- 1 pound of fresh crab meat

- 1 packet of unflavored gelatin

- 1 cup of chicken broth

- 1/4 cup of lemon juice

- Salt and pepper to taste

- Fresh herbs for garnish

First, we started by creating the gelée base. In a small saucepan, we heated the chicken broth until it was warm but not boiling. We then added the gelatin to the broth and stirred until it had dissolved completely. Once the gelatin had set, we poured it into small molds and placed them in the refrigerator to chill.

Next, we moved on to preparing the avocado and crab salad. We diced the avocados into small cubes and gently mixed them with the fresh crab meat. To add some acidity to the salad, we drizzled lemon juice over the mixture and seasoned it with salt and pepper.

Once the gelée had set, we carefully unmolded it onto a plate and topped it with a generous portion of the avocado and crab salad. The combination of the creamy avocados, tender crab meat, and savory gelée was simply divine. We garnished the dish with fresh herbs for a pop of color and flavor.

As we sat down to enjoy our creation, Martha and I marveled at how a simple stroll through the farmers market had led to the creation of such a delicious dish. The bright flavors of the avocados and crab paired perfectly with the light and refreshing gelée. It was a dish that epitomized the fresh and vibrant flavors of California cuisine.

From that day on, the California Avocado and Crab Salad en Gelée became a staple in my repertoire of recipes. Whenever I make it, I am transported back to that sunny day in California, surrounded by the sights and sounds of the farmers market. The memories of creating this dish with my dear friend Martha will always hold a special place in my heart.

So the next time you find yourself with an abundance of ripe avocados and fresh crab meat, I urge you to give this recipe a try. It's a dish that is sure to impress your friends and family with its elegant presentation and delicious flavors. Enjoy!