Published in the April 2019 ‘In The Loop Magazine
I had the privilege to meet Excecutive Chef Colin Moody. He made a couple of his amazing dishes for me to try, both were spectacular. Now creating a new menu for The Club at Pasadera formerly The Nicholas Club. Chef Colin is in a league of his own. Creative and full of passion making unbelievable dishes that not only look like art but will have your palate dancing for more. This Monterey Bay Dungeness Crab wrapped in a Avocado Charlotte plated on a pink Himalayan salt stone was not only beautiful it tasted so delicious. It was hard for me to choose which dish to pick and share with our foodie community. I chose the elegant one.
Yield: 6 each
Ingredients:
1 lb fresh cooked Dungeness Crab meat (cleaned and de-shelled)
1/8 th cup fresh Aioli (may substitute mayonnaise)
1/8 th cup Caesar Dressing
1/8 th cup Grated Parmesan Cheese
1 Tbl Minced Fresh Tarragon
1 tsp fresh zested Meyer Lemon
2 slices of sour dough bread( toasted and crumbed)
1 Tbl Butter
3 Ripe Avocados (not too ripe-still a little firm)
1/8 cup olive oil, with juice from the above zested lemon
Sea Salt and White pepper to Taste
Optional for garnish: Chive Blossoms, Rosemary Flowers, Micro Greens, Pea Tendrils.
Method:
In a sufficient sized bowl, place the first 6 ingredients, and mix well. Season to taste with sea salt and white pepper. Set aside in the refrigerator. In a small sauté pan over medium heat, place the tablespoon of butter. When it is melted, add the sour dough crumbs and toast in the pan for 1 minute, stirring constantly. Season to taste and let cool. Lay out 6 sheets of plastic wrap (10” x 10”). With a pastry brush-brush the lemon olive oil mixture in a 6 inch circle in the center of each plastic sheet. Cut the avocados in half, remove seeds and skin. With a mandolin (or carefully with a sharp knife) thinly slice the avocados. Lay them down in the lemon-brushed area, starting at the bottom and working away from you, placing the skin side of the avocado at the top as you over lay them (shingling like a roof tile). Make a rough circle pattern-It doesn’t have to perfect! You will be tucking the outside edge underneath. The presentation side is the center part of the circle. Place equal amounts of the crab salad in the center of each avocado circle. Using the plastic wrap underneath as support pull all the corners up and around the crab salad, forming a ball. Twist the excess plastic around to tighten. Can be made no more the 30 minutes prior to service or will oxidize and brown. When ready to plate, carefully peel away the plastic and place the avocado charlotte edge side down. Brush with lemon-olive oil mixture. Garnish with sour dough crumble and optional flowers and micro greens. Enjoy….MMMMM
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