Avocado and crab "ravioli" from Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • BlytheSpirit on November 28, 2013

    I made this as a first course for company. I needed something light, sophisticated and flavorful and this fit the bill perfectly. Was able to prepare the chopped chives and citrus zest/juice ahead of time and with cooked prepared crab from the butcher, this was assembled in minutes. Did not have almond oil so used a drizzle of the suggested alternative, EVOO. I think a scant teaspoon of mayo would also work well. Next time, I'd like to try with the called-for almond oil as the olive oil was not quite right with the other flavors. Nevertheless, a great first course. The crab from my butcher was not entirely shell-free - I will remember to check it for myself in future. This recipe is available online in a number of places.

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