Perfect for Sunday, whether you call it lunch or brunch, a refreshing east coast crab parfait recipe by Mark Gaier & Clark Frasier from Maine Classics (Running Press, Spring 2011)
Crab Parfait:
Even the most staunch “locavore” has to throw something from outside his or her own state into a dish. So, we’ve layered some of our favorite Mexican ingredients, from our own homegrown cilantro to ripe avocado, into this festive “parfait.” This is a knockout, show-stopping dish to serve at lunch, brunch, and special occasions.
Yield: 6 servings
3/4 cup extra virgin olive oil
1/4 cup lime juice
3 tablespoons chopped cilantro
11/2 cups chopped tomato
10 ounces crab, cleaned and picked
11/2 cups shredded lettuce
3/4 cup diced ripe avocado
1 cup chopped scallions
6 whole romaine lettuce leaves from the heart, for garnish
Make a dressing by whisking together the olive oil, lime juice, and cilantro in a small bowl. Divide the remaining ingredients among six Champagne flutes or other tall glasses. Layer some tomato, crab, lettuce, avocado, and scallion. Halfway through filling, pour half of the dressing over the ingredients equally among the glasses. Continue to layer the ingredients until the crab is on top. Top with the rest of the dressing and garnish with romaine lettuce leaves placed into the glass.
(* Crab Parfait recipe from Maine Classics reproduced by permission of the publisher, all rights reserved, Photo by Ron Manville)