Recipe by Karen Hursh Graber from el Restaurante’s archives (Spring 2012)
Makes 4 appetizer servings
2 avocados, peeled, seeded and chopped
1 tomato, peeled, seeded and finely chopped
Juice of 1 lime
1 T. chopped cilantro
Salt to taste
¾ lb. fresh, cooked crab meat
1 T. mayonnaise, preferably homemade
2 t. adobo sauce from canned chipotles in adobo
1 T. chopped chives
Mix the avocados, tomato, lime juice, cilantro, and salt to taste. In a separate bowl, mix the remaining ingredients until thoroughly incorporated.
Divide half of the avocado mixture among four ring molds. Spoon the crab mixture on top, and cover with the remaining avocado mixture.
Chill the molds for an hour before serving. Unmold and serve immediately.