the wine to go with it!!
A sweet, fruity Alsace white….
For us, the cuvée de l’Archer from Laurence and Philippe Greiner
Crab and avocado tuile
Ideal for a Sunday evening with a good Alsace white!
Seasons & months
Preparation
-
Step 1
Make the tuiles:
Mix the eggs and the milk, add the melted butter and the flour.
Chill this batter.
-
Step 2
Pick the crab meat.
Put it in the fridge.
-
Step 3
Preheat the oven to 180 °C.
When your oven is hot, make circles with the tuile batter on a sheet of baking paper. Use the back of a spoon to shape them.
Bake for 8 minutes.
As soon as they come out, lay them over cleaned glass bottles so they take on a “tuile-taco” shape.
Once they’ve roughly taken shape, put them back in the oven for 5 minutes. Hold their shape by propping them with buttered pastry rings, or whatever you have that can hold the tuiles and withstand 180 °C.
-
Step 4
Make the filling.
Remove the tomato’s skin with a special tomato peeler. Cut it into dice.
Scoop the flesh from the avocados and squeeze the juice of the pressed lemon over them.
Mix the crab meat with the avocados and the tomato.
Fill the tuiles and enjoy…. You’ve earned it! It had to be a Sunday to have all this time ^^.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
941
kcal
Protein
111,9
grams
Carbohydrates
22,5
grams
Fat
40,4
grams
Fibre
9,5
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
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