Jeweled Crab and Avocado Salad

Pomegranates are the most festive of fruits. Their beautiful garnet skin is the very color of Christmas cheer. Not only is the color of a pomegranate regal but the shape is that of a plump orb topped with a jaunty little crown, suggesting royalty.

Like the best jewelry boxes, the fine exterior of a pomegranate hints at, but pales when compared to, the beauty of the jewels that lie within. The pomegranate’s bright skin is packed full of even brighter arils; the crunchy edible seeds enrobed in translucent bits of juicy crimson fruit. Pomegranate arils shine with festive color and are perfect for dressing up holiday dishes, both sweet and savory.

Harmony in Composition

In this Crab and Avocado Salad, jewel-like pomegranate arils embellish a composed salad. The salad itself is simple and elegant. A silky layer of avocado crowns a delicate mound of succulent crabmeat. The harmony of the composition relies heavily on the quality of the crabmeat and the perfect ripeness of the avocado. For this reason, choose your ingredients with particular care. Then arrange them in ramekins in advance and refrigerate.  

Just before serving, unmold the crab and avocado salad and drizzle it with an exquisite pomegranate dressing. A sprig of parsley or lovage and a handful of luscious pomegranate arils complete the arrangement.  The finished salad is equally perfect as a first course for dinner or as festive party fare.

Jeweled Crab and Avocado Salad

Course: Salad, AppetizersCuisine: AmericanDifficulty: Easy

Prep time

20

minutes

Resting Time

2

minutes

Pomegranate arils embellish this luscious composed salad of avocado and crabmeat. Dressed with an elegant pomegranate vinaigrette this recipe is perfect as a first course at dinner or as festive party fare.

Ingredients

• Salad

• ½ avocado, sliced

• 4 oz crab meat, well drained

• pomegranate arils

• a few sprigs of parsley or lovage

• Dressing

• 1 Tablespoon pomegranate molasses (See note below)

• 1 Tablespoon balsamic vinegar

• 1 Tablespoon olive oil

• salt and pepper to taste

Directions

• Line a 7-ounce ramekin with plastic wrap.
• Arrange the sliced avocado to line the bottom of the dish overlapping the pieces so that the dish is evenly lined.
• Drain the crab meat, pressing excess liquid from the meat gently using the lid of the can or a white paper towel.
• Arrange the crab meat on top of the advocado. Turn the ends of the plastic wrap over the crab meat and press it firmly into the ramekin. Set the ramekin in the refrigerator for several hours or until ready to use.
• Prepare the dressing by whisking together the pomegranate molasses, vinegar, olive oil and salt and pepper to taste.
• Remove the avocado crab mold from the refrigerator. Pull the plastic wrap open and away from the crab. Unmold the salad onto a small serving plate. Carefully remove the plastic wrap from the salad.
• Scatter the salad and plate with pomegranate seeds.
• Drizzle with Pomegranate Dressing.
• Serve with crackers or baguette slices.
• Enjoy!

Notes

• If you cannot find Pomegranate Molasses at the market you can make it by stirring together 1 cup of pomegranate juice and 2 Tablespoons of honey or sugar in a small saucepan. Simmer the mixture until it is reduced to between ¼ and ½ cup, or approximately 30 minutes.