Sunday, April 13, 2008

Crab and Avocado Duet****

blog (3)

1 ripe avocado
3 tablespoons lemon juice
1/4 teaspoon salt, plus more for seasoning
1 teaspoon Dijon mustard
Pinch white pepper
1/2 pound lump crabmeat
2 tablespoons chopped chives

Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.

Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.

Recipe courtesy of Ellie Krieger

Bell's Oberon Ale - Finally!

**Update: I've decided this is indeed my very favorite beer - it's crisp, refreshening, and has spicy hint of orange.


I've been looking forward to this seasonal ale for several weeks, it's finally been released and is now available! It's an American wheat ale brewed with Saaz hops making it both spicy and fruity. Andy and I ran into Sam's Quick Shop last night and I was thrilled that they had it. I love wheat ales and they are very popular this time of year, so I'm usually in luck. I also highly recommend Chicago brewed Goose Island's 312, it's been a long time favorite of mine, but it's not sold in North Carolina. Luckily, my sister, Sara, in Indiana is going to hunt it down and buy some for me!

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