Avocado and King Crab Rillette

Name: Avocado and King Crab Rillette
Yield: 4 servings
Ingredients: 2 Hass avocados; 4 oz (120 g) King crab meat; 1/2 egg yolk; 1/2 tbsp (8 mL) Dijon mustard; 1/2 cup (125 mL) olive oil; 1 tbsp (15 mL) pickled ginger; 1 sprig of chives; 4 oz (120 g) Canadian Borgonzola cheese; 1 sprig of coriander; Salt and pepper to taste; Dressing; 1/2 tbsp (8 mL) Dijon mustard; 1 tbsp (15 mL) lemon juice; 3 tbsp (45 mL) grapeseed oil

By Jean-Pierre Challet

Prep: 15 min

Yields 4 servings

Ingredients

2 Hass avocados
4 oz (120 g) King crab meat
1/2 egg yolk
1/2 tbsp (8 mL) Dijon mustard
1/2 cup (125 mL) olive oil
1 tbsp (15 mL) pickled ginger
1 sprig of chives
4 oz (120 g) Canadian Borgonzola cheese
1 sprig of coriander
Salt and pepper to taste
Dressing
1/2 tbsp (8 mL) Dijon mustard
1 tbsp (15 mL) lemon juice
3 tbsp (45 mL) grapeseed oil

READY FOR REWARDS?

Preparation

Make a mayonnaise with the egg yolk, Dijon mustard, olive oil, and chopped pickled ginger. Mix with crabmeat. Add half of the chives and the coriander chopped.

Slice the avocado and make a patty with the crab mixture. Put the patty in avocado. Arrange a slice of Canadian Borgonzola cheese on top of the crab patty.

Make a dressing with Dijon mustard, lemon juice and grapeseed oil. Salt and pepper to taste. Add the chives and the coriander chopped left over.

Jean-Pierre ChalletChef de Cuisine, Windsor Arms, Toronto

Note

: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.