Ingredients
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For the Avocado mixture
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2 Hass Avocados
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1 Lime Juice
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1 tablespoon snipped fresh Cilantro
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Tabasco
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Salt
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freshly ground Black Pepper
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For the Crab mixture
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6 ounces jumbo lump Crab Meat
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1 tablespoon Mayonnaise
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Salt
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freshly ground Black Pepper
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For the Mango coulis
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1 large ripe Mango
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1 teaspoon Rice Wine Vinegar
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1 tablespoon extra-virgin Olive Oil
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Salt
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freshly ground Black Pepper
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For the Garnishes
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4 steamed or grilled peeled jumbo Shrimp
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8 cherry Tomato
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½ bunch Chives
Directions
Steps
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1
Done
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To prepare the Avocado mixtureMix avocado, lime juice, and cilantro in a medium bowl. Season with Tabasco sauce, salt, and pepper to taste. Cover bowl and refrigerate mixture until needed. |
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2
Done
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To prepare the Crab mixturePlace crabmeat and mayonnaise in a medium bowl and gently mix together. Season with salt and pepper to taste. |
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3
Done
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To make the Mango coulisPuree mango in a food processor or blender. Add vinegar and oil and pulse until smooth. Season with salt and pepper to taste. |
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4
Done
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To Assemble the TimbalesPlace four 2½-inch ring molds or cookie cutters (at least 2 inches high) on a shallow tray or baking sheet. Divide half the avocado mixture evenly among the ring molds, pressing it firmly in the ring mold with the back of a spoon. Spoon one-quarter of the crab mixture into each ring mold, pressing lightly with the back of a spoon to form an even layer. Place one-quarter of the remaining avocado mixture into each ring mold and press into an even layer. Cover with cling wrap and refrigerate for at least 1 hour. |
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5
Done
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To Plate and ServeSpoon a circle of mango coulis in the center of each of 4 appetizer plates. Place a timbale ring mold on top of each and unmold timbale. Top each timbale with a shrimp. Garnish each plate with 2 cherry tomatoes and about 2 snipped chives. |
