Crab + Avocado Charlotte
Recipe by Executive Chef at The Club at Pasadera, Colin Moody
Crab + Avocado Charlotte with Meyer Lemon Pearls and Sourdough Crumble
Ingredients:
Charlotte
2 Avocado, Just Ripe Avocados (not too soft)
12 oz Dungeness Crab Meat, Cooked and Deshelled
4 oz Aioli, freshly made (or may sub purchased)
2 oz Parmesan, Finely Grated
1 Tbl Fresh Tarragon, Finely Minced
1 Tbl Fresh Chives, Finely Sliced
1 tsp Anchovy Paste (Optional)
Zest and Juice of 1 Lemon
2 Tbl Avocado or Extra Virgin Olive Oil
Sea Salt and White Pepper to Taste
Optional Garnish: Society Garlic Blossom, Chervil Sprigs, Chive “Sticks”, Onion Flowers, etc
Lemon Pearls
1 Qt Avocado Oil or Olive Oil, chilled in the freezer for 2- 3 hours (should be very cold, but not solid)
2 grams Agar Agar (may substitute granulated gelatin)
60 grams water
40 grams fresh squeezed Meyer Lemon Juice
20 grams Honey
Crumble
2 Slices Sourdough Bread, crust Removed and cut into ½ in cubes
3 Tbl Butter
Sea Salt and White Pepper to taste
Method
Lemon Pearls
In a small pan over medium-low heat, place water, lemon juice and honey. Warm and stir until honey is dissolved. Check balance of flavors and adjust if needed. Whisk in the agar and simmer-stir until agar is dissolved. Remove from heat and let stand at room temp for 2 minutes. Place the liquid in a plastic syringe or use a spoon to drop small “dots” of the mixture into the chilled oil. Gently tap the side of the container holding the oil to help the droplets fall into the chilled oil and encapsulate into a small ball or sphere. Pour the oil with the lemon pearls through a fine strainer. Pearls hold for 1-2 weeks in the refrigerator. Oil can be reused for same purpose or as you like.
Crumble
Preheat oven to 350. In a small pan over medium heat, melt the butter then continue to cook until light brown in color. Remove from heat. Add the sourdough cubes and toss well. Place on a sheet pan and bake until golden (about 5-7 minutes). Let cool. In a food processor, place the toasted bread cubes, salt and pepper. Pulse until uniformly blended. Reserve at room temperature until plate up.
Charlotte
In a medium bowl, place crab, aioli, parmesan, tarragon, chives, anchovy paste, lemon zest and juice. Place the squeezed-out lemon halves in the 2 Tbl avocado oil or olive oil to use for brushing on the avocado. Gently mix everything, making sure not to break up the lumps of crab too much. Add sea salt and white pepper and check seasoning; adjust if needed. Lay out an 8” X 8” piece of plastic wrap. Brush the center 2/3 with the lemon scented avocado oil or olive oil. This helps prevent browning of the avocado. Cut the avocados in half and remove the pit. Peel the skin off carefully, do not scoop out. Using a mandolin, thinly slice the avocado about a 1/16th thick. Lay the avocado slices in an overlaying “shingle” pattern on the oiled portion of the plastic wrap, ensuring there are no gapes. You want to create a rough circle shape about 5” in diameter. Place ¼ of the crab mixture in the center. Repeat 3 more times with the ingredients. Carefully pull up the corners of the plastic and cradle the avocado around the crab filling to form a ball only touching the plastic wrap. Twist together the ends and place the twisted side down. These can stay in the refrigerator for up to 30 minutes prior but serving sooner is best.
Plate up + Enjoy!
Unwrap the avocado charlotte carefully and place on a plate or salt slab with the “pretty” side up. Top with lemon pearls, sourdough crumble and flower/ herb garnishes.