TC Recipe: Crab and Avocado Mousse Bruschette

February 16 2010

By: Austin Kumm
Suggested Pairing: 2007 Domaine Pinot Gris
Makes 10-15 pieces

crabavocadomoussebruschette

Ingredients

  • 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
  • salt
  • 1 leek
  • 1 lb crab meat
  • Melba toast or other cracker (toasted bread can be substituted)

Preparation

Avocado Mousse:
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.

Sauce Rojo:
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.

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King Estate shows gold in the S.F. Chronicle’s annual competition

January 19 2010

San Francisco Chronicle 2010 Wine Competition & Top 100 King Estate

The results of the 2010 San Francisco Chronicle Wine Competition are in and King Estate had two double gold medal winners and three gold medals. 2008 Signature Pinot Gris was also named one of the San Francisco Chronicle’s top 100 wines of 2009. (more…)

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