Avocado Pear with Crab, Pear, Peach & Primroses
Yield
4 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
avocados
|
|
| 8 | ounces |
crab meat
|
|
| 1 | each |
pears
ripe |
|
| 1 | each |
peaches
ripe |
|
| 1 | tablespoon |
primrose petals
freshly picked |
* |
| Creamy vinaigrette | |||
| 2 | teaspoons |
sugar
|
|
| ½ | teaspoon |
dry mustard
|
|
| 1 | clove |
garlic
minced |
|
| 3 | tablespoons |
white wine vinegar
or lemon juice |
|
| 9 | tablespoons |
olive oil
|
|
| 3 | tablespoon |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
avocados
|
|
| 231.2 | ml/g |
crab meat
|
|
| 1 | each |
pears
ripe |
|
| 1 | each |
peaches
ripe |
|
| 15 | ml |
primrose petals
freshly picked |
* |
| Creamy vinaigrette | |||
| 1E+1 | ml |
sugar
|
|
| 2.5 | ml |
dry mustard
|
|
| 1 | clove |
garlic
minced |
|
| 45 | ml |
white wine vinegar
or lemon juice |
|
| 135 | ml |
olive oil
|
|
| 45 | ml |
heavy whipping cream
|
|
Directions
CREAMY VINAIGRETTE:
Put all ingredients in a screw top jar and shake vigourously. Shake well each time before serving. Add 3 tablespoon heavy cream to 6 tablespoon vinaigrette to make it creamy. (Use this portion immediately as it will not keep.)
Halve the avocadoes and remove the stones. Mix the crab meat with the vinaigrette and fill the avocadoes with this mixture.
Peel and slice the pear and peach and tuck slices into the crab meat.
Decorate the avocadoes with fresh primroses and serve immediately with thin finfers of toast and butter.
