cropped 2013_05_12_1186


Certain marriages are just perfect. Like mine [no, I am not saying that under great duress]. And equally crab and avocado.

There are an infinite number of ways to match up crab and avocado. They do seem an unlikely pair, but in your mouth, well, there is nothing more satisfying. Here’s my latest way to arrange that marriage using, unexpectedly, some left over salsa. The salsa was originally built for a Corn, Jalapeno and Goat Cheese Tartine from the new Le Pain Quotidien cookbook. That’s tomorrow blog, in fact.

The tartine is served with a basic salsa. Take that salsa, augment with mayo and sour cream, add crab, and adorn the top of avocado halves. It’s a ten minute operation that can serve as your first course or be the main for a brunch. The salsa is jalapeno free, so it’s cool rather than hot. A dusting of red pepper flakes at the end addresses that little problem.


Brian’s Crab and Avocado with Creamy Salsa

Yield: Serves 3 generously


For the creamy salsa:

  • 1 tomato, diced
  • ½ onion, finely chopped
  • ½ garlic clove crushed
  • 2 tablespoons finely chopped cilantro
  • Juice of two limes
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 4-5 ounces of crab meat
  • Salt and pepper to taste

For the assembly:

  • 3 avocados, halved and pitted
  • Red pepper flakes


Combine the tomato, onion, garlic, and cilantro in a bowl and mix. Add the lime juice and remix. Add the mayonnaise, sour cream and crab. Stir to mix. Then test for seasoning and add salt or pepper as needed.

To assemble the dish, place two avocado halves on a plate and scoop in a third of the creamy salsa. Sprinkle with red pepper flakes. Repeat for the two other avocados.

Serve with chilled white wine. Sparkling is an excellent option.

Source: Brian O’Rourke