This tempting Crab Napoleon takes sweet, tender Louisiana crabmeat (it’s worth the splurge to get jumbo lump) and dresses it simply with citrus juices, fresh pico de gallo, and a drizzle of luscious cilantro oil. It’s a stunning start to any early summer gathering.
Crab Napoleon
2016-05-09 23:35:03
Serves 4
Ingredients
- 1 (8-ounce) container jumbo lump crabmeat, drained and picked free of shell
- 1½ tablespoons minced shallot
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon chili powder
- ½ Hass avocado
- 1 to 2 tablespoons fresh lemon juice
- Pico de Gallo (recipe follows)
- Cilantro Oil (recipe follows)
Instructions
- In a medium bowl, combine crabmeat, shallot, lime juice, salt, and chili powder, tossing gently to coat. Cover and refrigerate for 1 hour.
- Slice avocado, and place in a small bowl. Gently toss with lemon juice to prevent browning.
- Place a 2½-inch ring mold on a serving plate.* Using a slotted spoon, place 3 tablespoons Pico de Gallo in mold. Top with ¼ cup crabmeat mixture. While lightly pressing on crabmeat mixture, carefully remove mold. Top with 2 slices avocado and 1 teaspoon Pico de Gallo. Drizzle Cilantro Oil around Crab Napoleon. Repeat procedure 3 times with remaining Pico de Gallo, crabmeat mixture, avocado, and Cilantro Oil. Serve immediately.
Notes
- *A 4-ounce can from diced or chopped green chiles (with the top and bottom removed) can be used as a mold.
Louisiana Cookin https://www.louisianacookin.com/
Pico de Gallo
2016-05-09 23:35:35
Ingredients
- 1 cup diced seeded tomato
- 2 tablespoons finely diced sweet yellow onion
- 1 tablespoon finely diced seeded jalapeño
- 1 tablespoon fresh lime juice
- 1 teaspoon minced garlic
- ¼ teaspoon kosher salt
Instructions
- In a small bowl, combine all ingredients. Cover and refrigerate until ready to use.
Louisiana Cookin https://www.louisianacookin.com/
Cilantro Oil
2016-05-09 23:36:00
Ingredients
- 1 cup firmly packed fresh cilantro leaves
- 4 tablespoons extra-virgin olive oil, divided
- 2 teaspoons white wine vinegar
- 1 clove garlic, roughly chopped
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cumin
Instructions
- In the container of a blender, place cilantro, 2 tablespoons oil, vinegar, garlic, salt, and cumin. Cover and pulse until cilantro is chopped, stopping to scrape sides of container as needed. With blender running, add remaining 2 tablespoons oil in a slow, steady stream. Blend until smooth, 2 to 3 minutes. Refrigerate until ready to use. Whisk before using.
Louisiana Cookin https://www.louisianacookin.com/
I don’t know why you insest on bastardizing everything with cilantro? I never heard of it in a traditional Cajun or Creole cookbook! Why don’t we add some Hershey’s chocolate syrup? Wouldn’t be authentic either, but it would make it taste better not worse!
A well deserving appetizer and a good conversation piece at the dining table.
Just read on Ancestry that cilantro is a genetic output
You either love it or hate it !
I am with the latter group and would never use it because it smells and tastes to me like dirty smelly feet !