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Add a photoMONTADITO DE TXANGURRO A LA VASCA - jumbo lump crab, avocado, espellette
Ingredientes
- 1.5 pounds Jumbo Lump Crab (cooked)
- ½ bunch Chive, finely chopped
- 1 Red Pepper, finely chopped
- 3 Shallot, finely chopped
- ½ bunch Parsley, finely chopped
- 1 T Salt
- ¼ C Crème Fraiche
- ½ C Mayo
- 1/8 C Dijon Mustard
- 1 Lemon, juiced and zested
- Other ingredients:
- Slices of baguette, lightly brushed with roasted garlic oil, and lightly toasted
- Fresh Tomato puree, finished with a splash of Jerez vinegar and olive oil
- Sliced Avocado, seasoned with sea salt and pepper
Direcciones
- Take one slice of baguette and top with a thin layer of Tomato Puree, followed by an avocado slice, and then a quenelle of the Txangurro âSalad.â Top with a dusting of the Espelette pepper. Serve two slices to a plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 8 servings | |
| Calories 235 | |
| Calories from Fat 138 | 59% |
| Total Fat 15.68g | 20% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 1123mg | 47% |
| Potassium 284mg | 8% |
| Total Carbs 7.38g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 5.55g | 4% |
| Protein 16.26g | 26% |
