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Avocado Rose With Crab And Basil

Appetizers For Chefs

Avocado Rose With Crab And Basil


  • 1 Avocado From Mexico, half, rose
  • 3 T. Fresh lump crab meat
  • 2 T. Grapefruit vinaigrette
  • 2 t. Lime marinated red onion, diced
  • 1 t. Fresh basil, Ciffonade
  • 1/4 t. Sea salt
  • Grapefruit Shallot Vinaigrette
  • 1 t. Shallot, minced
  • 1/4 c. Grapefruit juice, fresh
  • 1/4 c. Olive oil
  • 1/2 T. Sugar
  • 1/4 t. Dijon mustard
  • 1/8 t. Kosher salt
  • 1/16 t. Black pepper


  1. Gently place avocado rose in the center of serving plate. Pile crab in the center of the rose.
  2. Drizzle half of the vinaigrette over the avocado rose and crabmeat, and the other half in a circle around the outside of the plate.
  3. Spread red onion and chiffonade basil over the plate. Finish dish with sea salt and freshly ground black pepper.
    Grapefruit Shallot Vinaigrette
  1. In a blender combine all ingredients and pulse until smooth.
  2. Reserve chilled for up 48 hours.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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