By: Austin Kumm
Suggested Pairing: 2007 Domaine Pinot Gris
Makes 10-15 pieces
- 4 lg avocados
- 1 jalapeño, diced
- 3 limes, juiced
- 2 tsp fresh cilantro, chopped
- 5 T virgin olive oil
- ½ C spanish sherry vinegar or red wine vinegar
- 1½ T smoked paprika
- 2 T cayenne pepper
- 4 cloves garlic, minced
- fresh ground black pepper
- 1 tsp cumin
- 1 bay leaf
- 1 leek
- 1 lb crab meat
- Melba toast or other cracker (toasted bread can be substituted)
Cut avocado in half and remove pit. Take meat out of skin and place in food processer. Add jalepeno, lime juice and cilantro. Blend on high slowly adding 1 tbsp of olive oil until creamy smooth texture. Add salt and pepper to taste. Set aside.
In medium bowl place remaining olive oil, vinegar, paprika, cayenne pepper, garlic, cumin, bay leaf, ½ tsp of salt and ½ tsp of black pepper. Blend all ingredients well together. (A hand blender is helpful for this).
Take Melba Toast (cracker or bread) and spread a layer of mousse. Add a small amount of crab and top with ½ tsp of Sauce Rojo. Repeat until all crab is used.