BOB & LENORE's COOKBOOK© 2011 EVOO CANNON BEACH COOKING SCHOOL FISH & SHELLFISH
SALAD TERRINE OF AVOCADO, CUCUMBER AND MANGO with or without Dungeness crab
As seen in December 2010 Dinner Show served with Dungenese crab cakes. Also some fresh cold picked crabmeat tossed with a little oil and chives.
2 avocados, diced
¼ cup heavy cream
1 English cucumber, diced
1 cup diced mango
1 cup spicy mustard micros
At service, place a ring mold in the center of plate; combine avocado with cream and mash more into a chunky paste; place avocado down first to fill bottom ¼” of mold; layer next with cucumber to fill an additional ¼”; repeat next with mango followed by mustard greens, then radish slaw. Remove mold and hold for crab cake.
1 bunch red radishes
½ cup carrot, julienne
1 TBS chives
2 tsp. sherry vinegar
Combine ingredients in a small bowl, tossing gently; adjust seasonings and hold for service.TO RECIPES