Feroce d'Avocat

Feroce d'Avocat Recipe - A Delicious Crab & Avocado Dish from Martinique

Region / culture: Martinique | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Feroce d'Avocat is a traditional dish from the Caribbean island of Martinique. This dish is a flavorful and spicy appetizer made with fresh crab meat, avocado, and a blend of herbs and spices. It is a popular dish that is perfect for serving at parties or as a light lunch.

History

Feroce d'Avocat has its origins in Martinique, where it is a beloved dish that is often served at special occasions and gatherings. The dish combines the rich flavors of fresh crab meat with the creamy texture of avocado, creating a unique and delicious appetizer that is sure to impress.

Ingredients

8 oz (227 g) fresh or canned crab meat
1 tbsp vinegar
juice of 1 lime
2 tbsp vegetable oil
2 cloves garlic, finely chopped
4 shallots, finely chopped
4 green onions, chopped
1 habanero chile, seeds and stem removed, minced
4 avocados, peeled, seeded, and diced
1 cup manioc flour (tapioca or cassava meal)
extra lime juice for serving
lettuce or spinach leaves

How to prepare

Drain the crab, pat it dry, and place it in a bowl.
Add the vinegar, lime juice, oil, garlic, shallots, green onions, and chile.
Mash the avocado with manioc flour, then add it to the crab mixture and blend until a thick paste forms.
Spoon the mixture onto lettuce or spinach on individual serving dishes, or roll it into balls and arrange them on a plate.
Sprinkle lime juice over the dish just before serving.

Variations

You can customize Feroce d'Avocat by adding additional ingredients such as diced tomatoes, bell peppers, or cilantro. You can also adjust the level of spiciness by adding more or less habanero chile.

Cooking Tips & Tricks

When preparing Feroce d'Avocat, be sure to use fresh crab meat for the best flavor. You can also use canned crab meat if fresh is not available. Be sure to drain the crab meat well and pat it dry before mixing it with the other ingredients. Adjust the amount of habanero chile to suit your taste preferences - the more chile you add, the spicier the dish will be.

Serving Suggestions

Serve Feroce d'Avocat as an appetizer with a side of fresh bread or crackers. Garnish with extra lime juice and fresh herbs for added flavor.

Cooking Techniques

The key to making Feroce d'Avocat is to blend the ingredients together until a thick paste forms. This will help to combine the flavors and create a smooth and creamy texture.

Ingredient Substitutions

If you cannot find manioc cassava meal, you can substitute with cornmeal or breadcrumbs. You can also use shrimp or lobster meat instead of crab meat for a different flavor.

Make Ahead Tips

Feroce d'Avocat can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to cover it tightly with plastic wrap to prevent it from drying out.

Presentation Ideas

Serve Feroce d'Avocat on a bed of lettuce or spinach leaves for a beautiful presentation. You can also garnish with additional avocado slices or fresh herbs for added color and flavor.

Pairing Recommendations

Feroce d'Avocat pairs well with a crisp white wine or a light beer. You can also serve it with a side of fresh fruit or a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftover Feroce d'Avocat in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave for a few seconds or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Feroce d'Avocat contains approximately 300 calories.

Carbohydrates

Each serving of Feroce d'Avocat contains approximately 15 grams of carbohydrates.

Fats

Each serving of Feroce d'Avocat contains approximately 20 grams of fats.

Proteins

Each serving of Feroce d'Avocat contains approximately 10 grams of proteins.

Vitamins and minerals

Feroce d'Avocat is a rich source of vitamins and minerals, including vitamin C, vitamin E, potassium, and magnesium.

Alergens

Feroce d'Avocat contains shellfish (crab) and may not be suitable for individuals with shellfish allergies.

Summary

Feroce d'Avocat is a nutritious dish that is high in fats and proteins, making it a satisfying and filling appetizer.

Summary

Feroce d'Avocat is a delicious and flavorful dish that is perfect for serving as an appetizer or light lunch. With its creamy avocado and spicy crab meat, this dish is sure to impress your guests and become a new favorite in your recipe collection.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Feroce d'Avocat. It was a warm summer day, and I was visiting my dear friend Simone in France. Simone had invited me over for lunch, and as soon as I walked into her kitchen, I was greeted by the most tantalizing aroma.

Simone was busy at work, chopping and blending ingredients with such precision and care. I couldn't help but be mesmerized by her skill in the kitchen. As we chatted and caught up on old times, she explained that she was making a traditional dish from her home region of Martinique called Feroce d'Avocat.

I watched intently as she mashed ripe avocados with salt, garlic, lime juice, and fiery Scotch bonnet peppers. She then added in a generous amount of salted cod, finely shredded, and mixed it all together with a splash of olive oil. The final touch was a sprinkle of fresh parsley and chives on top.

As we sat down to enjoy the dish, I took my first bite and was immediately transported to a world of bold flavors and textures. The creamy avocado paired perfectly with the salty cod, while the heat from the peppers lingered on my tongue. It was a dish unlike any I had ever tasted before, and I knew I had to learn how to make it myself.

Simone graciously shared her recipe with me, along with some tips and tricks she had picked up over the years. She explained that Feroce d'Avocat was traditionally served as a spread on crispy baguette slices or as a side dish to accompany grilled meats.

I returned home from France with a newfound passion for this dish and immediately set to work in my own kitchen. I gathered all the necessary ingredients and followed Simone's instructions to a tee. As I mashed the avocados and mixed in the salted cod, I couldn't help but think back to that sunny day in Simone's kitchen.

The dish turned out just as delicious as I remembered, and I was thrilled to have mastered the recipe. I started serving Feroce d'Avocat at family gatherings and dinner parties, where it quickly became a crowd favorite. People would rave about the unique flavors and ask for the recipe, which I was always happy to share.

Over the years, I continued to make Feroce d'Avocat, adding my own little twists and tweaks to make it my own. Sometimes I would experiment with different herbs and spices, or substitute the salted cod for smoked salmon or shrimp. Each variation brought a new dimension to the dish, and I loved seeing how it evolved over time.

To this day, Feroce d'Avocat remains one of my signature dishes, and whenever I make it, I am reminded of that fateful day in France when Simone first introduced me to this culinary gem. It's a recipe that holds a special place in my heart, and I am grateful to have learned it from such a dear friend.