West Indian “Féroce d’avocat”
Pescatarian – GF – NF – DF
Fierce (“féroce” in French and créole) refers to the quintessentially spicy flavor of this French créole recipe.
This one’s with crab, but try this recipe with shrimps, salmon, rockfish and salted cod.
This quick and easy recipe can be served as an appetizer, a main course for dinner, or a snack.
It is high in fiber, proteins, good fats, and minerals, low in salt and sugar.
It can be kept refrigerated and ready to eat in covered little glass dishes for 2-3 days.
Ingredients for 3-4:
8 ounces fresh crabmeat
1 tbsp white vinegar
2 tbsps avocado oil
2 cloves minced garlic
4 shallots (minced)
4 scallions (chopped)
½ bunch parsley ( or cilantro)
1 habanero chili (seeded & minced)
4 avocados ( 1.5 lb) seeded, and diced
¼ tbsp rice, cassava or tapioca flour.
1 lime extra lime juice for serving
1 bag (or 1 head) salad leaves (arugula, spinach, chicory)
1 tomato ( optional)
Steam or cook the crab in a “court bouillon just a few minutes, take the meat.
Drain the crab, pat it dry, and place in a bowl.
Add the lime juice, oil, garlic, shallots, scallions, and habanero chili.
Mash the avocado with flour. Take some of the crab meat aside, add the rest of the crab mixture, and blend to form a thick paste. Add the crab meat or shrimp or cod to the mixture.
Spoon onto avocado shells, freshly set on green leaves or individual serving dishes., or roll into balls and arrange on a plate.
You can also roll into balls and arrange on a plate.
Sprinkle with lime juice just before serving.
Note: The salted cod version is very popular in Martinique. If you go for this one, remember to soak the salted cod overnight in plenty of cold water and to rinse well before you start cooking.
from “The Avocado Affair” http://www.starknakedhealth.com/?product=look-younger-healthier-with-the-brain-heart-friend-original-recipes-of-the-avocado-affair