Eat Drink Mississippi February/March 2019

Page 15

Lump Crab Avocado Toast Toasted bread Lump crab meat Lemon Aioli Salt and pepper, to taste Avocado Lemon Optional garnishes: Pickled peppers Pickled pearl onions Microgreens Sliced radishes Sliced kumquats or other citrus Pick and remove shell from cooked crab and gently toss in lemon aioli. Season with salt and pepper. Remove meat from avocado. Season with salt, pepper, and lemon. Pile avocado and crab on top of piece of toasted bread. Top with garnishes.

Lemon Aioli 1 cup basic aioli Juice of 1 lemon Zest of 1 lemon Salt and pepper, to taste Combine and taste. Adjust seasonings, if necessary.

Basic Aioli Yield: 2 cups 2 egg yolks 2 cloves garlic, minced 1 teaspoon Dijon mustard 1 teaspoon lemon juice 1-1/2 cups pure olive oil Salt and pepper, to taste In food processor, add first 4 ingredients. PurÊe for about 30 seconds and then slowly start adding in the olive oil, making sure that it is creating an emulsion. Add salt and pepper to taste. eat. drink. MISSISSIPPI • 15

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