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Avocado and Crab Napoleaon

Avocado & Crab Napoleon

4.93 from 51 votes
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Ingredients
  

CRABS

  • 2 kg crabs fresh
  • 50 g butter
  • 5 basil leaves cut into strips
  • salt
  • white pepper

PARMESAN CRISPS

AVOCADO SALAD

  • 3 riped avocados peeled and cut into cubes
  • 3 sun-dried tomatoes in oil chopped
  • 1 medium red onion chopped
  • 3 spring onions chopped
  • ½ cup mint and coriander leaves
  • 1 tsp Dijon Mustard heaped
  • 1 clove garlic minced
  • 1 lemon juice fresh
  • salt
  • black pepper

Instructions
 

Cleaning Crabs

  • Flip up the “apron” at the back of the shell, and use your thumb to break it off.
  • Stick your thumb into the hole left from removing the apron, and lift up gently but firmly, to fully remove the carapace.
  • Remove and discard the spongy, inedible gills from either side of the body.
  • Also crack and remove the mandibles (mouthparts) at the front of the crab.
  • Rinse all of the greenish-brown goo out of the body so that you are left with only shell and tasty meat.
  • Turn the crab upside down, grip it on either side, and crack it in two.
  • Squeeze out the meat from each half.

Parmesan Crisps

  • Preheat the oven to medium-low (160C/325F/gas 3).
  • Lay a baking tray with a sheet of greaseproof paper.
  • Shape 8 flat rounds of grated cheese on the paper, spacing them from each other.
  • Bake for about 6 minutes, until the rounds are golden.
  • Peel them off the paper while they are still warm and set aside. (You can make the crisps ahead of time and keep them for two days in an air-tight container.)

Avocado Salad

  • Mix together all the ingredients for the salad and season with salt and pepper.

Crabs

  • Melt the butter in a sauté pan.
  • Add the crab meat and sauté over a low flame, stirring.
  • Add the basil, season with salt and pepper and continue sautéing while stirring until the crab meat becomes white.
  • Remove from the heat and cool to room temperature.

To Serve

  • Divide two-thirds of the avocado salad among 4 serving plates.
  • Lay 4 parmesan crisps over the salad, and top them with the crab meat.
  • Lay the remaining 4 crisps on top of the crab meat, and top them with the remaining avocado salad.
  • Sprinkle some of the dried tomato oil around the Napoleons and serve.
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