Grilled Avocado & Dungeness Crab Salad with Mission EVOO Aioli
YIELD
Salad
1 Avocado (perfectly ripe) skinned,pitted, and halved
1 tsp Durant Mission Extra Virgin Olive Oil
pinch of Durant Fleur de Sel
0.25 lb Picked Dungeness crab meat
1 tbsp Aioli (recipe follows)
squeeze of lemon
1 tsp Finely cut chives
Drizzle of Durant Mission EVOO to finish
Aioli
1 Head of garlic (10-12 cloves, peeled)
2 Egg yolks
2 tbsp cold water
0.50 tsp Durant Fleur de Sel
1 cup Durant Mission Extra Virgin Olive Oil
Salad
Preheat a cast iron grill pan or your outdoor grill to a med-high heat.
Lightly oil the two avocado halves and place cut-side down on the grill and cook until nicely charred grill marks are achieved.
While the avocado halves are grilling, in a small bowl gently mix the picked crab meat, aïoli, pinch of Durant Fleur de Sel and a squeeze of lemon together until everything is well dressed and seasoned.
Remove the warm, grilled avocado halves to a plate and season with a pinch of Durant Fleur de Sel.
Slowly incorporate the carrot roasting olive oil and a few ounces of water until desired consistency.
Place the avocado on a small serving plate grill-side up and evenly divide and mound the crab “salad” on the two halves.
Drizzle with more Durant Mission EVOO, a sprinkle of chives and serve with a lemon wedge to season. Enjoy!
Aioli
In a food processor, add the garlic cloves, egg yolks, cold water and sea salt. Process until smooth, then slowly drizzle in the olive oil to make the emulsion. A dash of water can be added at the end to adjust the consistency! (Yields approximately 1 cup. Enjoy immediately or hold in the refrigerator for up to five days.)
