chive olive oil marinated crab with avocado mousse
  • Yield: 5 servings
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chive olive oil marinated crab with avocado mousse

By August 11, 2023

Recipe courtesy of Charles Carroll, CEC, AAC, Executive Chef, River Oaks Country Club (Houston, Texas)

Ingredients

Instructions

Procedure for Avocado Mousse:

  1. Place ingredients into a Vitamix blender, starting with 2 avocados. Remember to remove the core and deshell.
  2. Using a microplane, zest 2 limes. Make sure to remove the green layer of the skin only. Do not remove the white layer.
  3. Cut limes in half and squeeze the juice.
  4. Add 1 tablespoon of Fruit-Fresh Produce Protector.
  5. Turn on the Vitamix blender to medium speed, slowly. Purée until there are no lumps.
  6. Using a tamper stick blender, add the following ingredients: kosher salt, light corn syrup, citric acid and agar-agar powder.
  7. Finally, slowly add your green chive oil. Make sure it is well-incorporated.
  8. Store in a Mason jar or cryovac bags. You can refrigerate or freeze it. Freezer shelf life is 1 month. Fridge shelf life is 3 weeks.

Procedure for Chive Green Oil:

  1. Add olive oil, water, fresh chives and salt to a Vitamix blender.
  2. Start to blend on your highest speed. Keep emulsifying until it is green and smooth.
  3. Place a 1 gallon-sized pot on top burner. Set at high flame.
  4. As white smoke starts to appear, slowly add your chive oil emulsion to the pot. Cover it with a pot lid to avoid spills.
  5. Cook it for 15 seconds. This will evaporate the water and separate the pulp of the herbs.
  6. Turn off the flame and remove pot from stove.
  7. Using a fine strainer and a coffee filter, strain oil into a Mason jar to remove any leftover pulp. Mason jar shelf life is a couple of months.

Procedure for Jumbo Lump Crab Meat:

  1. Open can of crab meat and strain liquid out. Check for shells.
  2. Zest lime using microplane zester. Make sure to remove the green layer of the skin only. Do not remove the white layer.
  3. Squeeze juice.
  4. Add mayonnaise, blackened Cajun seasoning and chives.
  5. Using your hands, lightly mix.
  6. Add salt to taste.

Procedure for Brioche Croutons:

  1. Preheat oven at 250°Fahrenheit, high fan.
  2. Melt butter in a sautee pan at medium heat. Once melted, turn off heat.
  3. Cut brioche bread ¼-inch, small-diced. Add it to melted butter and mix.
  4. Line a sheet tray with parchment paper. Place brioche bread evenly. Put sheet tray into oven and lightly bake for 20 minutes. No coloring.
  5. Take out and let the brioche croutons cool.
  6. Store in tight container.

Preparation:

  1. Add 1 tablespoon of chive oil to a glass brandy snifter or a similar glass.
  2. Using a piping bag, add avocado mousse. Close to half-way.
  3. Add 2 ounces of crab meat followed by at least six brioche croutons.
  4. Add 1 tablespoon caviar.
  5. Garnish with micro greens.
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