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In recognition of June being California Avocado Month, chef Lisa Schroeder of Mother’s Bistro & Bar in Portland, Oregon, has partnered with the California Avocado Commission to create delicious California Avocado recipes that consumers can create at home to enjoy.
“To me, the greatest joy is cooking seasonally, and I look forward to California avocado season every year because they add so much flavor, texture and excitement to my menu,” said Schroeder.
Crab, California Avocado and Pink Grapefruit Cocktail
Recipe created by chef Lisa Schroeder of Mother’s Bistro & Bar for the California Avocado Commission.
Serves: 4
Prep time: 10 minutes
Total time: 10 minutes
Ingredients
- 1 large pink grapefruit
- 2 Tbsp. reserved grapefruit juice
- 1 lb. lump Dungeness crabmeat, drained
- 2 ripe, fresh California avocados, peeled, seeded and diced
- 2 Tbsp. finely chopped chives
- 2 Tbsp. olive oil
- 1 lime, juiced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
1. Cut off the top and bottom of the grapefruit, exposing the fruit. Place flat side on a cutting board, and using a sharp knife, cut the peel away from the grapefruit, removing all the white pith. Discard peel.
2. Segment the grapefruits: holding the grapefruit over a bowl, use a paring knife and cut next to the membrane on each side of each segment leaving membrane behind. Let segments fall into the bowl. Once the grapefruit has been segmented, squeeze the leftover membranes into the bowl to extract as much juice as possible. Strain juice into another bowl and set aside. Discard membranes.
3. Cut the grapefruit segments in half, set aside.
4. In a separate medium-sized bowl, add the crabmeat, grapefruit, avocado, chives, olive oil, lime juice, salt and pepper. Gently mix well with a two prong fork, so as not to break up or mash the ingredients.
5. Taste for seasoning. Adjust with more salt and pepper, if necessary. Spoon into a large martini glasses and serve.
Note: This appetizer can be made a couple hours ahead and chilled until serving.
Nutrition Information Per Serving: Calories 300; Total Fat 20 g (Sat 2.5 g, Trans 0 g, Poly 2 g, Mono 12 g); Cholesterol 100 mg; Sodium 680 mg; Potassium 490 mg; Total Carbohydrates 15 g; Dietary Fiber 6 g; Total Sugars 7 g; Protein 18 g
*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. As with all fruits and vegetables, wash avocados before cutting.
For these recipes and others created by CAC’s numerous chef partners, visit CaliforniaAvocado.com.