Avocado pear with crab, pear, peach and primroses
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Avocado pear with crab, pear, peach and primroses
  Avocado    Crab    Peach    Appetizers    Flowers    Pears  
Last updated 6/12/2012 1:05:34 AM. Recipe ID 30612. Report a problem with this recipe.
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      Title: Avocado pear with crab, pear, peach and primroses
 Categories: Appetizers, Flowers, Fruits
      Yield: 4 Servings
 
      2    Avocadoes
      8 oz Crab meat; 225
      1    Pear; ripe
      1    Peach; ripe
      1 tb Primrose petals; freshly
           -picked

MMMMM---------------------CREAMY VINAIGRETTE--------------------------
      2 ts Sugar
    1/2 ts Dry mustard
      1    Garlic clove; crushed
      3 tb White wine vinegar; or lemon
           -juice
      9 tb Olive oil

MMMMM----------------TO MAKE "CREAMY" TO 6 TB ADD---------------------
      3 tb Heavy cream
 
  CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake
  vigourously. Shake well each time before serving. Add 3 Tbsp heavy
  cream to 6 Tbsp vinaigrette to amke it creamy.  (Use this portion
  immediately as it will not keep.) Halve the avocadoes and remove the
  stones. Mix the crab meat with the vinaigrette and fill the avocadoes
  with this mixture. Peel and slice the pear and peach and tuck slices
  into the crab meat. Decorate the avocadoes with fresh primroses and
  serve immediately with thin finfers of toast and butter. SERVES:4
  
  File




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Recipe ID 30612 (Apr 03, 2005)

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