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Categories:Viewed: 58 - Published at: 7 years ago
Ingredients
- 2 x Avocadoes
- 8 ounce Crab meat, 225
- 1 x Pear, ripe
- 1 x Peach, ripe
- 1 Tbsp. Primrose petals, freshly picked
- 2 tsp Sugar
- 1/2 tsp Dry mustard
- 1 x Garlic clove, crushed
- 3 Tbsp. White wine vinegar, or possibly lemon juice
- 9 Tbsp. Extra virgin olive oil
- 3 Tbsp. Heavy cream
Method
- CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake vigourously.
- Shake well each time before serving.
- Add in 3 Tbsp heavy cream to 6 Tbsp vinaigrette to amke it creamy.
- (Use this portion immediately as it won't keep.)
- Halve the avocadoes and remove the stones.
- Mix the crab meat with the vinaigrette and fill the avocadoes with this mix.
- 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.
- SERVES:4
