Recipe of the Week: Avocado Romanoff with a Mirliton/Citrus Slaw


½ Avocado pitted

6 oz Lump Crabmeat

3 tbsp Mayonnaise

1 tbsp Creole Mustard

½ Lemon, fresh squeezed

1 dash Tabasco

1 dash Worcestershire

1 pinch Cayenne

Salt to taste

Pepper to taste

¼ oz Caviar

In a mixing bowl combine mayonnaise, mustard, lemon juice, Tabasco, Worcestershire, Salt and Pepper.

Very gently fold in Crab with sauce, reserve and refrigerate.

Peel and pit Avocado.

On a chilled dinner plate, place equal amounts of citrus slaw (see below for recipe).

Center Avocado, and fill cavity with crabmeat.

Top with Caviar and garnish with micro greens. Leave chilled.

Mirliton/Citrus Slaw

1 Mirliton Julienned

1 Orange Segment

1 Lime Segment

1 tbsp Cilantro, fresh chopped

1 tbsp Olive Oil

1 pinch black pepper

Salt to taste

Micro Greens to garnish (optional)

Combine all in a small mixing bowl, expect the micro greens

Chill and reserve till ready for use. If the slaw citrus has extracted too much liquid, drain until desired.

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