Avocado and Crab Gratin

Try this Avocado and Crab Gratin for an appetizer
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Avocado and Crab Gratin

Maille

Avocado and Crab Gratin

This dish makes a delicate starter and really heroes the avocado. The Maille Mustard with Olives and Herbes de Provence adds a slight “kick” to the rich, buttery flavor of the avocado.

Recipe provided courtesy of Maille.

6
Servings
89
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 ripe avocados
  • 6 spring onions or scallions, cut very finely
  • 1 clove of garlic, chopped very finely
  • 1/2 a lemon, juiced
  • 8 Ounces white crab meat
  • 2 Tablespoons Dijon mustard, such as Maille Mustard with Olives and Herbes de Provence
  • 4 egg yolks

Directions

Preheat the oven to 350 degrees F.

Halve the avocados and discard the pits. Spoon out the flesh and keep the shells. Place avocado flesh in a bowl and crush with a fork. Season with salt and pepper. Add the spring onions, garlic, lemon juice, crab meat, and mustard. Mix well; reserve.

Next, make the sabayon sauce. In a glass mixing bowl, add the egg yolks and 4 tablespoons of water. Whisk well and place over a pan of boiling water (a bain marie). Whisk energetically for 4 to 5 minutes until the yolks are creamy and foamy. Fold the sabayon into the avocado mix. Do not over mix.

Spoon the mixture into the avocado shells. Place them on a baking tray in the oven and cook for 10 minutes. Serve immediately. When serving the avocados, keep them still by placing them on a small amount of wet salt in the middle of the plate.

Chef’s Tips: Serve with a thick slice of toasted brioche.

Nutritional Facts

Total Fat
5g
7%
Saturated Fat
2g
8%
Cholesterol
31mg
10%
Carbohydrate, by difference
1g
1%
Protein
9g
20%
Vitamin A, RAE
22µg
3%
Calcium, Ca
6mg
1%
Folate, total
2µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
2mg
14%
Phosphorus, P
50mg
7%
Selenium, Se
7µg
13%
Sodium, Na
26mg
2%
Water
28g
1%
Zinc, Zn
1mg
13%

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.