I was flummoxed for a brief second when looking down the short list of ingredients for this Crab-Avocado “Ravioli.” The quotation marks in Dorie Greenspan’s title provided a clue that this wasn’t any ordinary ravioli. Instead of a filling between two pasta sheets, this ravioli was a crab, shallot, cilantro and lime salad nestled between thin sheets of avocado. I was sold.
Scary Kitchen Tools
I broke out the real mandoline for this project. My cheapo benriner just didn’t cut it. Insert groan. The recipe stated to cut through the peel and pit and, apparently, my blade was a little dull. Finger sized indentations in the sides of the avocado slices weren’t part of the plan. My never used, able to sever fingers, mandoline made its debut and worked smashingly. No blood or guts. But I stopped after slicing two avocados and cut the third in half and piled on the said crab salad. Just as sublime.
Apparently there are many versions of this dish found in bistros across France, though credit for the original was given to Chef Pascal Barbot of the tony Parisian restaurant, L’Astrance. A very similar recipe from Patricia Wells can be seen here. Dorie used minced shallots instead of chives, omited the orange zest (though it sounds like a marvelous addition), and added a tablespoon of chopped cilantro. If you’re having some ladies over for lunch, this would be a tres chic entree.
I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #14: Use a smaller plate for each of your meals. Go down one size and your reduced food portions will fill the plate. It will not feel like you’re depriving yourself when you cut down on your serving size.