Well now. I knew from the get-go that I wouldn’t be able to follow the directions for this week’s French Fridays with Dorie recipe (crab and avocado “ravioli”, p 185). It’s an odd recipe to start with – calling for very finely sliced avocado using a mandoline (which I don’t have and even if I did I think I would be too scared to use it) to slice through the entire avocado, pit and all. Then, as a substitute for pasta you are supposed to wrap these thin slices around a crab filling to form a sort of “ravioli”. Right then. I kinda sorta get it but what stumped me further was the fact that there was no picture in the book (I am very visual when I cook and bake and like to have some kind of idea in my head of what things are supposed to look like) and I just couldn’t figure out how to make this (look good) sans mandoline. So guess what? I made a salad It was a good salad – loved the flavours with shallots, cilantro and citrus zest and juice. I’ll probably make it again. But honestly, I’d prefer to make crab cakes with all that (rather expensive) crab meat…
Get the recipe for Dorie Greenspan’s crab-avocado “ravioli”here.
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Canadian readers: Win a copy of Ruth Reichl’s “Delicious!” Ends Sunday June 15th 2014 6pm EST. Details here.