Avocado and tomato crab meat

By Sébastien Monceaux 

Recipe for avocado and tomato crab meat for 4 people

  • 160 g of crab meat
  • 800 g of red grape tomatoes
  • 2 mature avocado
  • 10 g of ginger
  • 30 g of olive oil
  • 10 g of aged balsamic vinegar
  • Chives
  • Fine salt
  • Espelette pepper
  • Chervil
  • Tarragon
  • Coriander


step 1: Preparation of the cake

  • Crumble the cake flesh.
  • Chop the chives.
    Mix the cake meat with the ginger, olive oil, salt, chilli pepper and chives.

step 2: Marinated tomatoes

  • Assemble the tomatoes by immersing them in boiling water for 30 seconds, taking care beforehand to make an incision on the top and remove the stalk.
  • Then cool them in iced water.
  • Remove the skin from the tomatoes, cut them into 4 and then remove the seeds.
  • Cut the flesh of the tomatoes into small cubes.
  • Season with olive oil, salt, Espelette pepper and balsamic vinegar.

Assembly and finishing : 

  • With the herbs, make a salad of leafless herbs soaked in very cold water, then drain.
  • In a shallow plate, place the avocado cutlet half in a circle of about 10 cm, then the crushed marinated tomatoes and finally the crabmeat.
  • Sprinkle the salad preparation with herbs.

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