Recipe Detail Avocado Pear with Crab, Pear, Peach and Primroses

Avocado Pear with Crab, Pear, Peach and Primroses

2 ea Avocadoes 8 oz Crab meat; 225 1 ea Pear; ripe 1 ea Peach; ripe 1 tb Primrose petals; freshly -picked -CREAMY VINAIGRETTE- 2 ts Sugar 1/2 ts Dry mustard 1 ea Garlic clove; crushed
3 tb White wine
vinegar; or lemon -juice 9 tb Olive oil
TO MAKE "CREAMY" TO 6 TB ADD 3 tb Heavy cream CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake vigourously. Shake well each time before serving. Add 3 Tbsp heavy cream to 6 Tbsp vinaigrette to amke it creamy. (Use this portion immediately as it will not keep.) Halve the avocadoes and remove the stones. Mix the crab meat with the vinaigrette and fill the avocadoes with this mixture. Peel and slice the pear and peach and tuck slices in crab meat. Decorate the avocadoes with fresh primroses and serve immediately with thin finfers of toast and butter. SERVES:4


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