Crab and Avocado Parfait
Lump crab in a lightly sweetend vinegraitte, layered with pieces of ripe avocado, and topped with a slice of tomato.

Recipe by Paul Mayville

Ingredients

• 1 medium lemon, zested and juiced
• 1/2 tablespoon dijon mustard
• 1/2 tablespoon honey
• 1 pound lump crabmeat
• 1 tablespoon chives, chopped
• 2 tablespoons extra virgin olive oil
• Salt and pepper, to taste
• 1 large avocado, diced
• 4 slices ( 1/4 inch) Roma tomato for garnish
• 8 stalks chives for garnish

Directions

In a medium bowl, whisk together lemon juice and zest, dijon mustard and honey. Add crab and chopped chives; sprinkle with oil and season with salt and pepper and lightly toss.

Lightly salt diced avocado and in a parfait glass or medium stemware alternate layers of first the avocado then the crab mixture. Place glasses in refrigerator for at least 1 hour.

To serve, cut halfway to center of each tomato slice and place over rim of glass. Add two stalks of chives to each glass by pushing stalks 1 1/2 inches down side of parfait.

Serves 4