If there’s a perfect 10 of inspired recipes, this is it. Our version of tartare d’avocat et crabe, otherwise known in American-speak as our crab avocado recipe, is inspired by the South of France. No matter what you call this dish, it’s proof that food can be healthy, easy to make and beautiful.
We are holding out hope that borders will be open this summer, as this crab avocado recipe is our go-to dish at any restaurant on the Croisette in Cannes. In the meantime, for lunchtime, dinnertime or anytime, this recipe brings France home to you.
12 ounces Avocado (about 2 avocados)
2 tablespoons cilantro
2 lbs Jump lump crab meat
1 Persian cucumber, thinly sliced
High-quality olive oil
Poor Devil Hot Pepper Flakes
Maldon sea salt to taste
Edible flowers for garnish
1 1/2 Meyer lemons
A baking ring/mold – magic is about to happen
This crab avocado recipe is an entirely no-cook dish, that can be made up to two hours before guests arrive. It’s a strong opener, and makes a statement that a gourmet feast is to follow. We also love that this recipe is clean and healthy – the quality of ingredients and the presentation are what make this dish shine. Speaking of shining, the avocados are key to the dish, where we like to order from the Davocado Guy. They always have the most perfect avocados.
In a bowl, gently mash up the avocado with a fork. Squeeze 1/2 of a Meyer lemon in the mixture and gently fold in the cilantro. Sprinkle with Maldon sea salt to taste.
In a separate bowl, gently mix (yes this is the theme for this dish) the jumbo lump crab meat and the hot pepper flakes. Squeeze in the juice of the other half of the Meyer lemon and set aside for assembly.
Place your ring mold on your serving plate. Add 1/4 of the avocado mixture to the mold and evenly spread. Add a thin circular layer of the cucumber. Stack a second ring mold on top and arrange the crab carefully.
Now it’s time to carefully lift off the ring molds. The crab will spill over but you can manually arrange by hand. Next to the tartare, arrange a few slice of the cucumber in a circle and top with a slice of lemon. Garnish with a sprig of cilantro and the edible flowers.