Cucumber Wrapped Snow Crab With Avocado Emulsion

Name: Cucumber Wrapped Snow Crab With Avocado Emulsion
Prep time: 20 min
Total time: 20 min
Yield: 8 people people
Cuisine: Australian
Ingredients: 480g snow crab meat (about 60g per person); 2 large cucumbers, thinly sliced lengthwise (use a mandoline for best results); 2 tbsp rice vinegar; Salt to taste; 2 ripe avocados; Zest and juice of 2 limes; ½ tsp smoked paprika; Salt and freshly ground black pepper to taste; Micro herbs or chives (optional); Edible flowers (optional); A drizzle of olive oil or extra emulsion (optional}

Savour Cucumber Wrapped Snow Crab with Avocado Emulsion—fresh, vibrant, and full of flavour. Order premium snow crab from Pearl Seafoods for Sydney delivery!

Cucumber Wrapped Snow Crab With Avocado Emulsion in serving dish.

Serves

8 people people

Prep

20 minues mins

Cook

0 minutes mins

Difficulty

Medium

About This Recipe

Delight in this elegant recipe featuring cucumber-wrapped snow crab with creamy avocado emulsion. Perfect for special occasions or a gourmet treat at home. Using premium seafood from Pearl Seafoods, this dish combines freshness with simplicity. Impress your guests with a visually stunning and flavourful creation that's as delicious as it is easy to prepare. Pair with crisp white wine or a refreshing salad for a complete dining experience. Order high-quality snow crab from Pearl Seafoods and elevate your cooking today!

Ingredients

480g snow crab meat (about 60g per person)
2 large cucumbers, thinly sliced lengthwise (use a mandoline for best results)
2 tbsp rice vinegar
Salt to taste
2 ripe avocados
Zest and juice of 2 limes
½ tsp smoked paprika
Salt and freshly ground black pepper to taste
Micro herbs or chives (optional)
Edible flowers (optional)
A drizzle of olive oil or extra emulsion (optional}

Method

To prepare the avocado emulsion: In a food processor, combine the avocado, lime zest, lime juice, and smoked paprika. Blend for about 2 minutes, stopping occasionally to scrape down the sides of the bowl, until very smooth. Season with salt and pepper to taste. Transfer the emulsion to a small bowl and press plastic wrap directly onto its surface. Refrigerate for up to 8 hours or until ready to serve.
To assemble the crab rolls: Wear clean rubber gloves. Break the crab legs at the joints, then use kitchen shears to cut along the shell lengthwise and crack them open. Remove the meat in large pieces and
discard the shells. Cut larger leg meat crosswise into 2.5-cm pieces. Extract meat from the knuckles in large chunks as well.
Using a vegetable peeler, slice long, thin slabs from one side of the cucumber, avoiding the seeded core. Discard the first couple of slices and repeat on the opposite side to create 12 slabs in total. Cut each slab in half crosswise.
Lay 6 cucumber slabs flat on a work surface. Place a piece of crab or a small bundle at one end of each slab, then add a pinch of julienned radishes on top of the crab. Roll the cucumber slabs tightly to enclose the filling and form small rolls.
To serve: Arrange the rolls on a platter and spoon a dollop of avocado emulsion onto each roll. Garnish with coriander leaves and serve immediately.

Nutrition (per serving)

Calories 180 kcal
Total Fat 10.0 g
Total Carbohydrate 6.0 g
Protein 15.0 g

% Daily Value*

Calories 180 kcal (9% DV)
Total Fat 10.0 g (12.82% DV)
Total Carbohydrate 6.0 g (2.18% DV)
Protein 15.0 g (30.0% DV)

*Based on a 2,000 kcal daily diet.

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