Monthly Bookbinder's Recipe
Bring a taste of Bookbinder's into your kitchen with our featured monthly recipe.
Jumbo Lump Crab Meat Salad a la Pina ColadaINGREDIENTS:
SERVES 4 PEOPLE
CRAB SALAD
1 lb. Jumbo Lump Crab Meat
2 tbsp Extra Virgin Olive Oil
4 tsp Lime Juice
1 tsp Chopped Mint
1/2 tsp Salt
t/2 tsp Pepper
AVOCADO SALAD
3 pcs Ripe Avocado
1/4 cup Coconut Milk
2 tsp Lime Juice
1 tsp Cilantro
1/2 tsp Salt
1/2 tsp Chili Flakes
GARNISH
Flour Tortilla Chips
4 pcs Mint Sprigs
1 Cup Chopped Pineapple
4 Serving Glasses
INSTRUCTIONS:
1. Pick through crab meat and remove all shells
2. In a mixing bowl toss crab meat with all ingredients listed under 'Crab Salad'.
3. Let mixture sit for a minimum of 6 hours and up to 24 hours at most.
4. In a separate mixing bowl mash avocados using a fork. Add coconut milk and lime juice progressively. Add cilantro, salt and chili flakes. Cover with plastic wrap directly touching mixture and reserve in fridge for 1 hour.
5. Finely dice the pineapple garnish the size of lentils.
6. Presentation: at Bookbinder's we serve this layered in a metal ring mold and remove the ring before serving to allow for sharing. At home it is easier to serve as a Trifle. Start by layering the Avocado with Crab Meat Salad until you reach the top of the glass. Spoon the pineapple on top and garnish each glass with 1 sprig of mint. Serve the chips on the side.
Chef Cunningham's Note: Blue Crab Meat is a great crab meat to use because it is meaty and rich. Maine Crab Meat or Peekytoe Crab Meat is also nice. It is not as meaty but has a wonderful soft texture and a flavor that is more reminicent of the sea.
Chef Cunningham's Suggested Wine Pairing: Torrontes, Santa Julia 2007 Argentina. Featured on Bookbinder's new 30 Wines for $30 list.
