Crab with Avocado Cream and Oven-Dried Red Peppers
Ingredients
- For the crab
- 400 grams Crabmeat
- 4 Tbsps olive oil
- 1 Tbsp cilantro (chopped)
- 2 red Bell pepper
- 1 garlic clove
- powdered sugar (for garnish)
- For the avocado cream
- 2 Avocados
- 2 Tbsps Crème fraiche
- ½ lemon (juice)
- Sea salt
- cayenne pepper
- Oak leaf lettuce (for garnish)
Preparation steps
Rinse the peppers, remove seeds and white ribs, and quarter. Lay the bell pepper quarters skin side up on a aluminum foil lined baking tray and cook under a preheated broiler, while watching carefully, until the skin begins to bubble and turn black. Remove the peppers from the oven and cover with a damp cloth. Allow to cool completely before removing the skin. Peel and slice the garlic, and toss with the peppers. Place the mixture back on the baking sheet, drizzle with 2 tablespoons of the olive oil and sprinkle with some powdered sugar. Bake in an oven at 100°C (approximately 210°F), turning halfway through, until the peppers are dried, but not shrivelled and chewy, about 45 minutes.
Flake the crab and toss with the remaining olive oil and the cilantro.
Halve the avocados lengthwise and remove pits. Puree the avocado flesh with the lemon juice and creme fraiche. Season with sea salt and cayenne pepper to taste.
Using 4 ramekins, add a quarter of a pepper. Next, add the crab mixture and press into an even layer. Finally, top with the avocado puree and smooth the top. To serve, invert onto plates and garnish with the oak leaf lettuce.
