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Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 x Avocadoes
- 8 ounce Crab meat, 225
- 1 x Pear, ripe
- 1 x Peach, ripe
- 1 Tbsp. Primrose petals, freshly picked
- 2 tsp Sugar
- 1/2 tsp Dry mustard
- 1 x Garlic clove, crushed
- 3 Tbsp. White wine vinegar, or possibly lemon juice
- 9 Tbsp. Extra virgin olive oil
- 3 Tbsp. Heavy cream
Direcciones
- CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake vigourously. Shake well each time before serving. Add in 3 Tbsp heavy cream to 6 Tbsp vinaigrette to amke it creamy. (Use this portion immediately as it won't keep.) Halve the avocadoes and remove the stones. Mix the crab meat with the vinaigrette and fill the avocadoes with this mix. Peel and slice the pear and peach and tuck slices into the crab meat. Decorate the avocadoes with fresh primroses and serve immediately with thin finfers of toast and butter. SERVES:4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 513 | |
| Calories from Fat 399 | 78% |
| Total Fat 45.01g | 56% |
| Saturated Fat 8.3g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 492mg | 21% |
| Potassium 578mg | 17% |
| Total Carbs 18.12g | 5% |
| Dietary Fiber 6.4g | 21% |
| Sugars 9.52g | 6% |
| Protein 12.51g | 20% |
