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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