Crab and Avocado Timbale

Another quick dish with crab, this time a starter, very easy to prepare and so delicious in the end.

The easiest way to prepare this dish is actually to buy the crab meat and if you want you can even buy the avocado puree, it will make your life a lot easier. Yes of course it is great to take the meat out of the crabs, but believe me, it takes quite a bit of time and after buying so much crab, you won't have that much meat left over......

I serve the avocado as a puree, just because it looks really nice and tastes delicious. the peppers are roasted, peeled and marinated for a while.

I like this dish a lot because it is a perfect way to start a light summer lunch or if you want to can simply make the salad bigger and enjoy the crab as a salad main course

Recipe
700 G White Crab Meat
100 G Mayonaise
150 G Chopped Celery Stick
20 G Basil Leaf
150 G Red Bell Pepper
150 G Yellow Bell Pepper
150 G Green Bell Pepper
300 g Red Onion
500 G Avacado Puree
300 G Feta Cheese
150 ML Lime Juice
Salt & Pepper

Method
Sautee crab meat with chopped onions and garlic, cool down

Finely chop the celeriac, mix with crab mix and mayonnaise

Roast the peppers in the oven with olive oil, salt, pepper and rosemary
Cool the peppers down in a bag, then peel
Cut the peppers in wedges and roll them up

Season the crab mix with lime juice, salt and pepper

Serve with baby leaves, cocktail tomato, avocado puree
Lime and balsamic reduction