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MONTADITO DE TXANGURRO A LA VASCA - jumbo lump crab, avocado, espellette

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8
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Ingredientes

Cost per serving $5.52 view details
  • 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

  1. 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 “Salad.” 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%
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