In a glass, sweet crab rests on buttery avocado, and a few drops of the small-format Marine Vinegar from Domaine des Terres Rouges, briny with a gentle, rounded acidity, keep it all tasting of the coast.
Serves 4 · 15 min
Ingredients
- 8 oz (225 g) cooked crabmeat
- 2 tbsp mayonnaise
- 1 tbsp + 1 tsp Marine Vinegar (Domaine des Terres Rouges), plus a few drops to finish
- 1 tbsp chopped chives
- 2 avocados, diced
Method
- Pick over 8 oz (225 g) cooked crabmeat to remove any bits of shell.
- Mix it with 2 tbsp mayonnaise, 1 tbsp of the marine vinegar and 1 tbsp chopped chives.
- Dice 2 avocados and toss them with 1 tsp of the marine vinegar to keep them from browning.
- Layer the avocado and crab in glasses or on plates and finish with a few more drops of marine vinegar.
The star of this recipe: Marine Vinegar Small, by Domaine des Terres Rouges.
Shop this recipe
Add the Clipperton products used here in one go. The other ingredients come from your usual market.
