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Saturday, August 01, 2009

Avocado Crabwich with Roast Garlic Aioli

Seasonal Recipe of the Week
This is a great flavorful sandwich from Patria in New York City, by chef Douglas Rodriguez. This place made Nuevo Latino famous. Unfortunately it is no longer there.

1 pound lump Crab meat, picked through
1 bunch chopped chives
1/2 red onion diced fine
2 tablespoons diced celery
2 tablespoons peeled and diced cucumber
1 tablespoon chopped cilantro leaves
2 tablespoons Dijon mustard
Juice of one orange
juice of 4 limes
1 tablespoon olive oil
salt and pepper to taste
2 large corn muffins sliced in half and toasted
1 avocado pitted and thinly sliced
1 mango pitted peeled and thinly sliced
1/4 cup roast garlic aioli (recipe to follow)
4 slices thin red onion

In a mixing bowl, combine the crab, chives, onion, celery, cucumber, and cilantro. In a separate bowl, combine the mustard, orange and lime juice, and olive oil and whisk well. Pour over crab meat and toss. Season with salt and pepper.
Place half a toasted corn muffin on each plate. Alternate sliced mango and sliced avocado. Top with crab meat. Spoon a little roast garlic aioli on top and then sprinkle on some finely chopped red onion. Yum. This recipe serves 4 people.

To make a quick roast garlic aioli: In your food processor, combine 1 tablespoon dijon mustard, 3 roast garlic cloves (take a head of garlic, cut off the top 1/4, drizzle with olive oil, wrap in tin foil and put in a 350 oven for 45 minutes, then squeeze out the garlic), 1 teaspoon lemon juice, 1 cup mayonnaise, salt and pepper and just pulse to mix.