Festive Crab Cocktail with Avocado Cream Recipe

节日蟹肉鸡尾酒配牛油果奶油食谱

4.8

这款优雅的蟹肉鸡尾酒为您的餐桌增添一丝节日魔力。这道菜以奶油鳄梨、浓郁的柑橘味和一丝鲜亮的石榴籽为特色，是一道完美的圣诞风味主菜。清淡、新鲜、色彩缤纷，它一定会为您的节日盛宴增添光彩。

Ingredients:

  • 400 克 新鲜蟹肉
  • 2 个熟透的鳄梨，挖出果肉
  • 1/3 杯酸奶油
  • 1 个青柠汁
  • 1 汤匙 橄榄油
  • 1 个柠檬的果皮和果汁
  • 2 汤匙切碎的香葱，另加一些用于装饰
  • 1/3 杯石榴籽，分成几份
  • 盐和黑胡椒粉，调味
  • 微型香草和新鲜莳萝，用于装饰
  • 柠檬角，用于佐餐

Instructions:

  1. Prepare the avocado cream
    1 Prepare the avocado cream

    In a medium bowl, mash the avocado flesh thoroughly with a fork until smooth. Add the sour cream, lime juice, and a pinch of salt and pepper. Whisk vigorously until creamy and well combined. Adjust seasoning to taste and chill until ready to serve.

  2. Mix the crab cocktail
    2 Mix the crab cocktail

    In a large bowl, gently toss the fresh crab meat with olive oil, lemon zest, lemon juice, chopped chives, and a pinch of salt and pepper. Stir through half of the pomegranate seeds for a festive touch.

  3. Assemble and serve
    3 Assemble and serve

    Spoon the chilled avocado cream into serving glasses or bowls. Top with the crab mixture, sprinkle over the remaining pomegranate seeds, and garnish with extra chives, micro herbs, and a sprig of dill. Serve with lemon wedges for a bright finish.

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