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-> [Appetizers, Exotic, Fruits, Seafood] -> [Avocado pear with crab, pear, peach and primroses Recipe] |
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Avocado pear with crab, pear, peach and primroses
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| Artist: |
_ |
| Categories: |
Appetizers, Exotic, Fruits, Seafood |
| Yield: |
4 |
| Rating: |
3 |
| Print Recipe |
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Ingredients:
| 2
| each | Avocadoes | | 8
| oz | Crab meat, 225 | | 1
| each | Pear, ripe | | 1
| each | Peach, ripe | | 1
| tbsp | Primrose petals, freshly | | | -picked | | | CREAMY VINAIGRETTE | | 2
| tsp | Sugar | | 1/2
| tsp | Dry mustard | | 1
| each | Garlic clove, crushed | | 3
| tbsp | White wine vinegar, or lemon | | | -juice | | 9
| tbsp | Olive oil | | | TO MAKE "CREAMY" TO 6 TB ADD | | 3
| tbsp | Heavy cream |
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Procedures:
| 1 | Creamy vinaigrette: put all ingredients in a screw top jar and shake vigourously. | | 2 | Shake well each time before serving. | | 3 | Add 3 tbsp heavy cream to 6 tbsp vinaigrette to amke it creamy. | | 4 | (use this portion immediately as it will not keep). | | 5 | Halve the avocadoes and remove the stones. | | 6 | Mix the crab meat with the vinaigrette and fill the avocadoes with this mixture. | | 7 | Peel and slice the pear and peach and tuck slices into the crab meat. | | 8 | Decorate the avocadoes with fresh primroses and serve immediately with thin finfers of toast and butter. | | 9 | Serves: |
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