Crab Avocado And Cucumber Tian With Gazpacho Coulis Recipes

Steps:

• Halve and pit 1 of the avocados and scoop the flesh into a blender. Add the quartered cucumbers, the basil, half of the mint, the 1/4 cup almonds, shallot, oil, lemon juice, vinegar, honey and water. Blend until smooth. Add salt and pepper to taste. Refrigerate until ready to serve or serve immediately (see Cook's Note).
• When ready to serve, halve, pit and peel the remaining avocado and thinly slice the flesh. Divide the soup among 4 bowls. Garnish with the cucumber rounds, sliced avocado, the remaining 2 tablespoons mint and remaining 2 tablespoons almonds.

Steps:

• Gently blanch the sheets of pasta in a large pot of salted, boiling water for 60 seconds, then shock in ice water. Cut out 6 circles with a circular cookie cutter, approximately 2 1/2 inches in diameter. Lay out on oiled parchment paper and reserve.
• Gently melt the butter in a small saucepan. Add the crabmeat and gently fold into butter. Add chives and season with salt and pepper.

Steps:

• Mix the crab meat, curry powder, lime, mayonnaise and coriander.
• In a separate bowl mash the avocado with some seasoning and add the tomato and onion.
• Split the avocado and crab mixtures into two portions.
• Using a ring mould, pack first the avocado then top with the crab (keep a few flakes of white meat to scatter on top).
• Carefully remove the ring, then if you have the time, chill the Tian a little in the fridge before serving.