Recipe: Vincent Guerithault’s Layered Crab and Avocado Celery Root Salad
Chef Vincent Guerithault of Vincent’s on Camelback shares his recipe for Layered Crab and Avocado Celery Root Salad that he created especially for the California Avocado Commission.
Layered Crab and California Avocado Celery Root Salad
Recipe courtesy of Chef Vincent Guerithault
*Photo courtesy of the California Avocado Commission
Serves: 4
Ingredients:
- 4 ripe, fresh California avocados
- 2 Tbsp. chopped cilantro
- Salt and pepper, to taste
- 1 tsp. paprika
- 1 medium celery root
- 2 Tbsp. chopped basil
- 4 oz. crab meat (claws and knuckles)
- 2 Tbsp. chopped chives
- 2 Tbsp. extra virgin olive oil
- 3 small fresh limes
- 2 Tbsp. diced heirloom tomato
Instructions:
- Cut avocados in half and scoop out flesh. Puree in food processor or blender until smooth.
- Add chopped cilantro and salt and pepper to taste. Add paprika and juice of one lime. Set aside. Peel and shred celery root. Add chopped basil, juice of one lime and 1 Tbsp of the olive oil. Mix well and set aside.
- With a fork, separate the crabmeat to make sure there are no bones or cartilage. Add the chives, cilantro, juice of one lime and the other tablespoon of olive oil. Mix thoroughly.
- To serve, used a 3-inch round ring (a biscuit cutter will work) or glass cylinder to layer the salad. Dividing into four equal portions, start with a layer or celery root, top with a layer or the avocado puree and finish with the crab. Garnish with diced tomato and serve chilled.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
About the Author - Amy Martin
Author of Her Plate, Amy's love of food, cooking and all things culinary keeps her endlessly plotting what her next meal will be. Her pastimes include creating in (i.e. demolishing) her own kitchen and baking far more sweets than her tiny family could ever eat.
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