Dijon Crab on Sweet Potatoes with Tomato Avocado medley



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.

sweet potato recipes

Place on tin-foil lined rack.
Baste lightly with olive oil and a good sprinkling of salt & pepper.

cooking sweet potatoesPlace potatoes in oven to roast for 25 min or until side down, is golden brown.
When finished, set aside somewhere warm.


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.

IMG_20140819_180851_1 IMG_20140819_181149_1

Drain through a fine sieve to remove any lumps.
Season with salt & pepper.

IMG_20140819_181726_1Cover and refrigerate until ready to serve.

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

IMG_20140819_182729_1Then add in 1lb of crab, previously picked over for shells.
And add in 1 cup of finely chopped cilantro.

IMG_20140819_183015_1 easy crab recipesMix gently.
Season to taste with salt & pepper.
Cover and refrigerate until you’re ready to serve.


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.


To serve:
Place a sweet potato medallion down.
Center a mold over it, add in the crab and top with the tomato & avocado mixture.


Let the mold set for a couple mins before removing it and spooning the tomato sauce around the potato and crab.
IMG_20140819_185546_1 IMG_20140819_191054_2 avocado recipes


Dijon Vinaigrette

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.

48 thoughts on “Dijon Crab on Sweet Potatoes with Tomato Avocado medley

  1. Looks great! If you want an even shape for your sweet potatoes, after you cook them, cut them with a biscuit cutter. Perfect circles and easier to stack. No wrinkles, just a few little extra bits of sweet potato to snack on or fold into your crab mix perhaps 😉

  2. I made the mistake of buying a stainless steel round mold at the Chelsea Market a few years ago; as soon as I brought my $14 purchase home it dawned on me…it’s the same EFFIN size as a 300-350 mL can! I could have just washed out a can, removed the top and bottom and presto, saved $14 bucks. So now I’m passing along my idea so you needn’t fuss with tin foil or spend $14 bucks! Mind you I did buy the square and triangular mold and love them! You can also use cookie cutters. Tuna cans work well for larger portions.
    Crab and avocado rock. Very nice presentation.

    1. hahahahah haaaa!
      That’s hilarious, you’re $14 expenditure lol.

      But seriously, thank you. Because my dumbass would be looking for cookie cutters, holding one size up against another, comparing prices and everything.

      Love you Eva 🙂

  3. Reading your posts is the best entertainment during my day Dana, seriously 😀 especially after work like today ! I eat avocado almost every day and still alive so I can assure you that you will be just fine or even better haha cool recipe, next time you think of something, cook it and I will take some pictures and we will post it together. I’m laughing to myself all the time since I read about that hand and the banana thing 😀 look what you did to me!

    1. Haha!!
      Well I am certainly happy I could liven up your day 🙂
      And yes, good idea!
      Let’s find settle on an ingredient, cook it and post it the same day, awesome idea!!!

      Do you have a food item in mind to do this?

      1. Avocado? 😀 kidding! hmmm let me think about it, soup maybe? I will email you! and yes you did make my evening today after really sh*y day at work, so thank you 🙂

  4. They are gorgeous! I love the layers. When I buy avos I buy them at various stages of ripeness. Yes I am the lady who gently fondles the avos in store. My local sells 4 avos for $3 or $2 so when I have avos it is always 4. I should try the fridge trick if I want to buy a second set!

    I laughed, the way you worded Mr Banana fingers sounded like you took him home to store in the fridge.

    I like the tip on using a top and tailed can as a mold. I even have a can of sliced pineapple which is a touch fatter an shorter than a regular can. A great mold contender.

    1. LMAO, Genie!!

      I re-read what I wrote and can see how you might have thought I took his hand home and stored it.
      Wouldn’t THAT be a story?!

      I’m so going to form a bunch of can-molds this weekend 🙂

    1. I did…you caught on 🙂
      A while ago I made these draw-string bags out of pink tulle initially to store cute shit like my bikinis and certain heels in.
      I found a stash of extra a while ago and have been using that as my fine mesh strainer 🙂

  5. Very nice my friend. That would be a cracking canapé on some crostini!!

    Also, did you know that unripe avos will ripen heaps quicker in a brown paper bag with a couple of bananas? Here’s a thought – maybe the avo guy really had banana fingers to help his product ripen faster…

    I think i was dropped as a small child… 🙂

    1. LOL!
      Banana-finger guy…sounds so dirty.
      I think you might be right about your childhood. You probably saw some stuff you weren’t supposed to either.
      The kind people cover the kids eyes for..

  6. Dude, I some how deleted your comment on the goat curry post… Um… Soz. Don’t know how I did it… Gotta stop checking comments at 2am. I just gotta tell you it didn’t disappear because there’s no love….

Go on, get it out..

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