Crab Avocado Pickled Ginger And Baby Herbs With Lemon Dijon Vinaigrette Recipes

Steps:

• Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
• Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
• Excellent source of: Protein
• Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

Steps:

• Combine the vinegar, salt, sugar, coriander seeds, cumin seeds and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the salt and sugar. Remove the pan from the heat and let cool to room temperature.
• Halve, pit and peel the avocados, then cut them into 1/2-inch-thick slices. Place the avocado slices in a wide-mouth pint-size glass jar along with the cilantro sprigs, garlic, jalapeno and lime zest. Pour the cooled brine into the jar and cover. Gently turn the jar upside down and rotate to mix the aromatics, avocado and brine evenly. Refrigerate for at least 2 hours. (The pickled avocado slices will keep, tightly sealed in the refrigerator, for up to 1 week.)

Steps:

• Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish. Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch-diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.
• Heat oil in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel-lined plate.
• Place mixed greens in large bowl. Toss with enough Lemon Vinaigrette to coat. Divide greens among 10 plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 teaspoon vinaigrette over each crab cake. Sprinkle with additional chives and serve.