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This week we were in the mood for crab cakes. Unfortunately, our favorite local seafood shop was out of crab. I was told it's been the weather...who knows. Once you get your mouth set for crab...it's hard to switch gears.
But we made a mighty smooth transition to one of our favorites, Drick's creamy seafood and pasta. I made the recipe a month or so again and you can see my post HERE and Drick's Rambling Cafe HERE.
For appetizers we made Avocado and Crawfish from Nigella Express.
Ingredients are simple and few - yea!
2 teaspoons sherry vinegar
1 teaspoon extra virgin olive oil
1/2 cup cook and peeled crayfish tails
1 ripe avocado
1 teaspoon freshly chopped cilantro - optional
Halve the tomato, scoop out and discard the seeds. Chop what is left and place in bowl with sherry vinegar, olive oil and salt. Gently whisk.
Just before you are ready to serve, fold the crayfish bits into the tomato mixture.
Halve the avocado, remove pit, scoop out some of the pulp and place spoons of the crayfish mixture inside. Serve some of the leftover avocado on the side.
It can make a colorful and pretty presentation....
After enjoying this tasty appetizer, have a plate of creamy seafood pasta....served with an Albarino wine.
Knocked another one off my Nigella list!
Nigella Express, Retro Rapido Section, page 58
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