Crab Neck Tartare with Avocado
Sauces and Marinades • World
Description
A summer tartare made with avocado, greens, tomatoes, and a fresh taste of garlic, olive oil, and spices. It pairs wonderfully with baked potatoes or steamed rice and can also be served as a standalone dish.
Ingredients
- Crab Meat 20 pieces
- Avocado 1 piece
- Tomatoes 3 pieces
- Olive Oil 4 tablespoons
- Garlic 0 oz
- Lemon 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Greens 1 bunch
Step-by-Step Guide
Step 1
Dice the avocado. Puree the cilantro leaves, parsley, garlic, and 1 tomato.
Step 2
Prepare the concasse: immerse the tomatoes in boiling water for 20 seconds, then rinse with cold water and remove the skin. Cut into small cubes and dress with olive oil. Add the diced avocado. Dice 2/3 of the crab necks and mix them into our mixture, seasoning with lemon juice, salt, and pepper to taste.
Step 3
Using a culinary ring, place the mixture on a plate. Top the tartare with whole crab necks and sprigs of rosemary.
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