I can’t believe it’s been a month since my last post! Where have I been? Just busy with life. Working on my home improvement project (making progress, but not done yet), being an advocate for my daughter’s education, hosting my parents for a visit, and planning and executing a successful garage sale. Whew, I need a break!
This week’s French Fridays with Dorie recipe was the perfect appetizer to make during my parent’s visit. My Dad and I both have birthdays later this month, so we had a an early birthday party.
So, this appetizer was supposed to look like little “raviolis”, with avocado in place of the pasta. We were to use a mandoline to thinly slice the whole avocados, pit and all. After a few successful slices, the pit got jammed in the blade and squished the rest of the avocado. I could tell that further attempts would just make a big mess. So I opted to just slice the avocado the traditional way, and make constructed salads.
“Raviolis” or not, this was one delicious appetizer! The crab meat was seasoned with salt, lime zest and juice, shallot, cilantro, and pistachio oil. The flavors went wonderfully together. This was a big hit with everyone!
I have a couple more FFWD recipes that I have made but not blogged about yet. I hope to catch up on those soon!
11 responses to “Crab-Avocado “Ravioli””
I think the constructed salad is a great way to enjoy this. I think I’d be kind of scared of a mandolin that could cut through a pit 🙂
I think your salad looks great – a much safer & just as delicious bet! I’ve neglected my blog terribly, lately… ah, life!
Yumm!! Love the ingredients – how could it go wrong?! plus – are those Cinderella napkins?? Have a good one Karen!
I was wondering if anyone would spot those napkins!
Your dish looks delish! Happy that you’ve been able to spend time with your family too. It’s so easy to get behind, but nice that you came back for this one!
I was able to make a few ravioli, but then punted and put everything together for tostadas!
Your salad looks perfectly wonderful! I did use my mandoline…but very carefully! They always make me very cautious…I like my fingers. Have a great weekend, Karen!
Your salad looks beautiful! I think I won’t revisit the “ravioli” – too much trouble, when other presentations taste just as good.
Glad you enjoyed this. I wasn’t a huge fan, but primarily because my crab was not the best.
Well, you got some lovely thin slices and I so happy to hear that you didn’t get injured with the mandolin. I loved the taste of this too.
Bravo! This appetizer is fantastic! I love crab, I love avocado! And your flavors (lime zest, pistachio oil…) are wonderful 🙂
The flavors were such a great combination. I like your composed salad compromise. I was too nervous to try to cut the avocado on a mandoline, so I just diced it up and added it to the salad. So many options for these complementary ingredients.