YOUR SOLIN GENERATED RECIPE
Zesty Lump Crab Cocktail with Creamy Avocado
Chilled lump crab meat tossed in a vibrant, horseradish-spiked tomato sauce and served over a bed of buttery avocado slices.
INGREDIENTS
8 ounce lump crab meat
0.5 whole avocado
0.25 cup tomato puree
1 tbsp prepared horseradish
1 tbsp lemon juice
0.5 tsp hot sauce
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup cucumber
0.25 cup celery
1 tsp fresh chives
PREPARATION
Drain the lump crab meat thoroughly and check for any stray shell fragments.
In a small mixing bowl, whisk together the tomato puree, prepared horseradish, lemon juice, and hot sauce until smooth.
Finely dice the cucumber and celery to add a refreshing crunch to the base of the dish.
Slice the avocado into thin wedges and arrange them in a circular pattern on a chilled plate or in a wide cocktail glass.
Gently fold the crab meat into the zesty sauce, being careful not to break up the large lumps too much.
Season the crab mixture with sea salt and black pepper to enhance the natural flavors.
Spoon the crab mixture over the avocado and garnish with finely chopped fresh chives before serving.