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Txangurro Salad
Prep: 15 min Cook: 15 min Servings: 8by Jose Garces3 recipes>MONTADITO DE TXANGURRO A LA VASCA - jumbo lump crab, avocado, espellette Ingredients
- 1.5 pounds Jumbo Lump Crab (cooked)
- ½ bunch Chive, finely chopped
- 1 Red Pepper, finely chopped
- 3 Shallot, finely chopped
- ½ bunch Parsley, finely chopped
- 1 T Salt
- ¼ C Crème Fraiche
- ½ C Mayo
- 1/8 C Dijon Mustard
- 1 Lemon, juiced and zested
- Other ingredients:
- Slices of baguette, lightly brushed with roasted garlic oil, and lightly toasted
- Fresh Tomato puree, finished with a splash of Jerez vinegar and olive oil
- Sliced Avocado, seasoned with sea salt and pepper
Directions
- Take one slice of baguette and top with a thin layer of Tomato Puree, followed by an avocado slice, and then a quenelle of the Txangurro âSalad.â Top with a dusting of the Espelette pepper. Serve two slices to a plate.
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