Avocado Pear with Crab, Pear, Peach & Primroses
Submitted by broken_imp
Elegant crab-stuffed avocado halves with sliced pear, peach, and fresh primrose petals, dressed in a homemade creamy vinaigrette. A stunning no-cook appetizer ready in 10 minutes.
YIELD
4 servingsPREP
10 minCOOK
0 minREADY
10 minThis is the kind of starter that makes guests go quiet for a moment, then reach for seconds.
Halved avocados cradle a generous mound of crab meat tossed in a garlicky creamy vinaigrette, with slices of ripe pear and peach tucked in alongside.
Freshly picked primrose petals scattered on top make each plate look like it belongs in a garden party spread.
No cooking required. Just assembly, a steady hand, and beautiful ripe ingredients.
Serve with thin fingers of toast and butter for the full experience.
Chef Tips
- Make the vinaigrette base ahead of time, but only stir in the cream right before dressing the crab. It won’t keep once combined.
- Choose fruit that’s ripe but still firm enough to slice cleanly. Mushy pear or peach will fall apart on the plate.
- If primroses aren’t available, use other edible flowers like nasturtiums or viola petals for the same wow factor.
Ingredients
Directions
CREAMY VINAIGRETTE:
Put all ingredients in a screw top jar and shake vigourously. Shake well each time before serving. Add 3 tablespoon heavy cream to 6 tablespoon vinaigrette to make it creamy. (Use this portion immediately as it will not keep.)
Halve the avocadoes and remove the stones. Mix the crab meat with the vinaigrette and fill the avocadoes with this mixture.
Peel and slice the pear and peach and tuck slices into the crab meat.
Decorate the avocadoes with fresh primroses and serve immediately with thin finfers of toast and butter.
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