Ingredients (serves 8) :
500g Maison Petrossian snow crab
1 ripe mango
2 ripe avocados
100g piquillo peppers
1 untreated lime
4 slices sandwich bread
spicy olive oil
5cl whipping cream
1 bunch chives and flat-leaf parsley
salt and freshly ground pepper
Recipe:
Sort the crab flakes and set aside in a cool place. Wash and peel the mango, dice and chill. Drain the piquillos, remove the seeds, cut into brunoise and chill.
Peel the avocados, cut into large cubes and place in the bowl of a blender. Add the lime juice and whipping cream and blend until smooth. Season with salt and pepper.
Preheat oven to 160°C. Cut the sliced bread into 0.5 cm cubes. Place the bread pieces on a parchment-lined baking sheet. Brush with hot pepper oil and bake for 8-10 minutes. Remove from oven and let air dry.
Wash and dry the herbs, snip the chives and chop the parsley. Make a reservation.
Mix the crab, mango, piquillo and herbs together. Place in the bottom of a verrine. Top with avocado cream, and garnish with bread croutons in chili oil. Serve immediately.
