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Ingredients

• 1.5 pounds Jumbo Lump Crab (cooked)
• ½ bunch Chive, finely chopped
• 1 Red Pepper, finely chopped
• 3 Shallot, finely chopped
• ½ bunch Parsley, finely chopped
• 1 T Salt
• ¼ C Crème Fraiche
• ½ C Mayo
• 1/8 C Dijon Mustard
• 1 Lemon, juiced and zested
• Other ingredients:
• Slices of baguette, lightly brushed with roasted garlic oil, and lightly toasted
• Fresh Tomato puree, finished with a splash of Jerez vinegar and olive oil
• Sliced Avocado, seasoned with sea salt and pepper

Description

MONTADITO DE TXANGURRO A LA VASCA - Jumbo Lump Crab, Avocado, Espellette Take One Slice Of Baguette And Top With A Thin Layer Of Tomato Puree, Followed By An Avocado Slice, And…

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