A few days ago, I told you about my reservations with eating too much Avocado and my issues with its timeline of use.
In the same post, I was quickly assured that the fat content in Avocado was good fat and a bunch of good suggestions were offered on the best time to purchase and the best way to store Avocado.
With the ‘is too much Avocado unhealthy’ concern out of the way, I decided to involve Avocado again in my next recipe so I could test these storage theories out.
So last week, I bought a few Avocados from a guy who had a hand that could be mistaken for a bunch of bananas in poor light and stored them, in their un-ripened state, in the fridge, away from other fruits.
You guys seriously fucking rock because they lasted almost a whole week before they started to show signs of weakness.
I was twerking with excitement all over my kitchen.
Ok, I can’t twerk but I did my best booty pop.
Anyway, love and thanks (Marta, Ginger, Lana and Audrey) for your input because I really paid attention to your comments and as a result, can smugly throw up another Avocado post.
That said, let’s get into this post shall we?
Because Crab and Avocado is the ultimate combination.
Alright, one of the ultimates, but the flavor profile of a crab-avocado combination is just…just fucking tremendous.
The only caveat I’ve noticed, is that the crab-avocado merger can lean towards a meal on the light side. So because I was making this for supper, I decided to include another variable; sweet potato. Equally healthy and its presence created a more satisfying base.
Likewise, I chose to included tomato sauce because I feel it brings a nice close to the dish and provided a soft balance to the horseradish tang in the Dijon vinaigrette that the crab is mixed in.
It’s also just really fucking fun to swirl your forkful around in.
Since I decided to do an abbreviated workout earlier (normal M-F routine = work, workout, cook, decompress, bed at 9pm) I had some time to create the mold which I used to form the crab in.
You’ve probably already figured this out but every now and again, I like to play around with my presentation.
This ended up being a good and bad idea…
The mold itself is wicked easy to make yet because sweet potatoes are a cross between a parallelogram and an octogram, it was really hard to form the crab on top of them which resulted in a sorta lop-sided presentation.
This shouldn’t matter much unless you’re anal like me in which case you’ll find yourself in a fit of Tourettes.
I’m basically saying, don’t delay the consumption process because you’re busy fucking around with a tinfoil mold. I’ve done that too many times.
You’re already hungry and it’ll only make you grumpier.
You’ll have so many wrinkles on your face, before long, you’ll have to screw your hats on.
Dijon Crab on Sweet Potatoes with Tomato Avocado medley
What I Used
1lb Claw Crab meat. 3 med Sweet Potatoes. 1 Avocado (halved). 5/6 Cherry Tomatoes. 2 large Tomatoes. A large handful fresh Cilantro. 1 tbsp Dijon Mustard. ¼ cup sherry vinegar (or red wine vinegar). Olive Oil. Canola Oil. Salt. Pepper.
What I Did
Preheat the oven to 400F
Slice sweet potatoes into 1” pieces.
Place on tin-foil lined rack.
Baste lightly with olive oil and a good sprinkling of salt & pepper.
Move onto the tomato sauce:
Seed and roughly chop 2 large tomatoes.
Place in blender and slowly drizzle in olive oil until the mixture is smooth.
Drain through a fine sieve to remove any lumps.
Season with salt & pepper.
Next the crab:
Mix ½ cup of the Dijon Vinaigrette* in with 2 tbsp Mayo.
*see bottom of post for how to make Dijon Vinaigrette
When you are ready to eat;
Finely dice ½ cup cherry tomatoes.
Peel and dice ½ cup avocado.
Put tomatoes and avocado cubes in a bowl.
Drizzle in 1 tbsp olive oil.
Season lightly with salt & pepper.
Mix gently to combine.
Place a sweet potato medallion down.
Center a mold over it, add in the crab and top with the tomato & avocado mixture.
In a bowl:
Add 1 tbsp Dijon mustard 1 tsp salt, few shakes ground pepper, ¼ cup sherry vinegar (or red wine vinegar).
Mix thoroughly with a whisk and slowly drizzle in ¼ cup olive oil and ¼ cup canola oil.