crab-avocado “ravioli” (salad) {ffwd}


This week’s recipe for French Fridays with Dorie is a fanciful interpretation of ravioli. In this version, mandoline-sliced avocado stands in for the pasta to enclose a piquant crab filling. Clever, no?

I will say it sounded delicious. However, in reading the week’s chatter about problems and questions for this recipe (P&Q), it became apparent that slicing the avocado successfully was an iffy proposition. I followed the lead of several other Doristas and transformed the ingredients into a salad instead.

In my case, I made the crab filling according to the recipe. Lump crabmeat was flaked and tossed with lime zest, lime juice, shallot, cilantro, and some olive oil. Rather than attempting to thinly slice it, I chopped the avocado into chunks and tossed it in some lime juice. Then, I gently folded the avocado into the crab salad.

Crab Salad

Since the idea behind the ravioli obviously intended to give the presentation some flair, I packed the crab salad into a container to mold into a nicer shape than a pile on the plate. I made the crab salad into a meal with some farro, beet, and fennel salad on the side. A wonderful light summer supper.

Verdict: Nice but not memorable. Howard wasn’t home to try it, but I predict that he would have liked it.

If you want to see how my Dorista friends interpreted this recipe, check out their links here. You can find the recipe it in Dorie Greenspan’s book Around My French Table.


Posted on 13 June 2014, in French Fridays with Dorie and tagged , , . Bookmark the permalink. 15 Comments.

  1. Looks tasty and refreshing for a hot summers day. I use a small round cake ring for shaping crab cakes. Then pressing down on the top with a meat pounder creates a nice even shape as you did using a container. Thanks for sharing.

  2. Oh, I like the idea of pairing this with a farro salad!
    The avocado slicing kind of scared me too :-)

  3. This looks lovely Betsy! I like how you made it all pretty like, unlike me who just dumped the whole lot in a bowl ;)

  4. Oh, I love your adaptation! So pretty. All my fingers are intact, too! LOL!

  5. Good take of the dish and very pretty shaped!

  6. Your dish looks really pretty! I forget about molding salads like this before plating.
    I did end up with a few ravioli, but then just decided to make the remainder of ingredients into mini-tostadas – more my style!

    Glad you enjoyed, it looks delicious!!

  7. Beautifully done, Betsy! Your farro salad sounds delicious! Great paring! I am not a fan of using a mandolin to cut through avocado pits! I plan on making mine tomorrow…a little late this week! Enjoy your week-end!

  8. Looks lovely, Betsy!

  9. Your presentation is very pretty – much better than fussing with avocado slices, I say. I also love the sound of the salad you paired it with.

  10. I like your salad incarnation, and your sides sound good.

  11. Wonderful, you made it into a rillette!

  12. Betsy, how nice that you played around with this recipe and came up with this very lovely looking dish. The side salad of farro and veg also sounds quite delicious – always nice to see how differently all the Doristas interpret Dorie´s recipes.
    Wishing you a great week!

  13. great adaptation! it sounds fabulous.

  14. Restaurant-worthy presentation, Betsy. Well done and sorry to hear that you weren’t a fan. I really enjoyed it, but given the price tag, I’ll not be enjoying it often.

  15. I love your presentation!! Sorry it didn’t wow you, but since I so rarely eat or buy crab, I think I’d love almost anything made with it!

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