Txangurro Salad Recipe

• 1.5 pounds Jumbo Lump Crab (cooked)
• A 1/2 bunch Chive, finely chopped
• 1 Red Pepper, finely chopped
• 3 Shallot, finely chopped
• A 1/2 bunch Parsley, finely chopped
• 1 T Salt
• A 1/4 C CrA me Fraiche
• A 1/2 C Mayo
• 1/8 C Dijon Mustard
• 1 Lemon, juiced and zested
• Other ingredients:
• Slices of baguette, lightly brushed with roasted garlic oil, and lightly toasted
• Fresh Tomato puree, finished with a splash of Jerez vinegar and olive oil
• Sliced Avocado, seasoned with sea salt and pepper

1. Take one slice of baguette and top with a thin layer of Tomato Puree, followed by an avocado slice, and then a quenelle of the Txangurro aSalad.a Top with a dusting of the Espelette pepper.
2. Serve two slices to a plate.

jumbo lump, chive, red pepper, shallot, parsley, t, cra, mayo, dijon mustard, lemon, garlic oil, tomato puree, avocado

Taken from cookeatshare.com/recipes/txangurro-salad-1967 (may not work)