Amuse-Bouche with Avocado & Crabmeat 7.15 I'm a Kayak Hear Me Roar

“Here's a little Amuse-Bouche with avocado and crabmeat, compliments of the chef.” “Oh, tell Markham thanks.” “You know the chef here?” “Yeah, I've known him for, uh... wow... almost 15 years now. Interesting story, actually, he was the Sous chef at Le Bernardin, ah for a bunch of years. Mmm, that's good. That's good crab.”

Directions:

For the crab salad:

• 16 oz crabmeat or imitation crab

• ½ cup mayonnaise

• ½ cup sour cream

• 1 tbsp dijon mustard

• 1 tbsp lemon juice

• ½ tsp salt

• ½ tsp pepper

• ¼ tsp red chili pepper flakes

For the avocado crema:

• 2 ripe avocados, peeled with pits removed

• ¼ cup mayonnaise

• ½ tbsp lemon juice

• ½ tsp salt

• ½ tsp pepper

For assembly:

• 24 whole wheat crackers

• 2-3 radishes sliced thin.

Directions:

1. Prepare the crab salad by mixing together all the ingredients until well combined.

2. Prepare the avocado crema by adding all the ingredients to a food processor and blend until smooth.

3. Transfer the avocado crema to a piping bag with a star tip.

4. Pipe the crema onto the crackers into a couple of rosettes.

5. Spoon small dollops of the crab mixture onto the crackers.

6. Place a slice of radish on top of the crab mixture.

I dipped my toe into the world of fine dining, and let’s just say, it’s not for me. I attempted a few different dishes for an amuse-bouche but kept failing. Eventually, I made an avocado crema and crabmeat salad to top on a whole wheat cracker with a radish garnish. It may not be 5-star restaurant worthy, but it was delicious! Hopefully, Logan’s birthday is still a smash with my subpar amuse-bouche!

Happy cooking from the Hollow!

If you missed what I made last episode, catch up here!