Crab and Avocado Napoleon with Spicy Citrus Salsa and Creole Green Goddess
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
Dressing
  • 2 cups mayonnaise
  • ½ cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped cilantro
  • 2 cloves garlic
  • 1 small can of anchovy fillets
  • Pulp from 1 medium ripe avocado
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper to taste
Salsa
  • 1 cup diced ripe mango, peeled
  • ½ cup diced pineapple
  • ½ cup diced watermelon, seeds removed
  • 2 tablespoons finely diced red onion
  • 2 tablespoons finely diced green onion
  • 2 tablespoons finely diced jalapeño pepper, seeds removed
  • 2 tablespoons chopped cilantro, stems removed
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon sugarcane vinegar
  • 1 teaspoon honey
  • 1 teaspoon Creole mustard or coarse-grained mustard
  • 3 tablespoons extra-virgin olive oil
  • Pinch of salt
Napoleon
  • Pulp from 2 firm, but ripe avocados
  • 1 teaspoon lemon juice
  • 8 ounces white jumbo lump crabmeat, picked over for shells and cartilage
  • 4 cups vegetable oil, for frying
  • 4 large egg roll wrappers
  • 4 sprigs cilantro
Instructions
Dressing
  1. In the container of a blender, add mayonnaise, yogurt, lemon juice, cilantro, and garlic cloves. Open the anchovies and empty the fillets into the blender along with the oil in the tin. Add the pulp of the avocado into the blender and a dash of hot sauce along with a sprinkle of salt and pepper. Cover and blend on high until completely smooth and creamy. Adjust seasoning to taste. Cover and refrigerate until chilled.
Salsa
  1. In a mixing bowl, add the mango, pineapple, watermelon, onions, jalapeño pepper, and cilantro. Stir to combine.
  2. In a separate mixing bowl, add the juices, vinegar, honey, and mustard. While whisking, slowly drizzle the olive oil until an emulsion forms. Add the mixture to the fruit and stir to combine. Add a pinch of salt. Cover and chill.
Napoleon
  1. In a mixing bowl, add the avocado pulp and the lemon juice. Toss to combine.
  2. In a mixing bowl, add the crabmeat.
  3. Place 4 ring molds on a clean platter. Add a portion of avocado pulp and then a layer of lump crabmeat on top. Repeat, cover and chill in the refrigerator.
  4. In a cast-iron skillet over medium-high heat, add the vegetable oil and bring to a temperature of 375ºF. One at a time, add the egg roll wrappers and watch as they puff up and begin turning golden brown, about 2 minutes. Flip and cook the other side until crisp. Remove to a wire rack. Repeat with all and keep warm.
  5. For serving, take 4 small glass bowls and spoon in a portion of the salsa. Top each with a fried egg roll wrapper. Remove the ring molds from the platter with a thin metal spatula and place on top of the wrapper. Carefully remove the ring mold.
  6. Spoon 1 (generous) tablespoon of the dressing over the crabmeat and garnish with a sprig of fresh cilantro.
  7. Instruct your guests to crack through the crispy wrapper so that all the ingredients combine. Serve extra dressing on the side.
Notes
This dish requires a bit of structural ingenuity: While most home cooks do not own a set of expensive ring molds, I’ve found that a simple can of corn is a cheap substitute. Buy 4 small squatty cans of vegetables, and with a can opener, remove the top. Pour out the contents for another use and remove the bottom. Peel off the label, wash, and you not have a set of metal ring molds. They will have a variety of uses in your kitchen. Instead of glass bowls, I’ve used martini glasses or stem-less wine glasses as the base. The key to this dish is to make everything in advance and fry the egg roll wrappers at the last minute. This recipe will yield more Creole Green Goddess dressing than you will need for 4 servings, but I can assure you that once you taste it, you'll find additional ways to use it (over iceberg, steamed asparagus, chilled boiled shrimp). Tightly sealed in a Mason jar and refrigerated, it should be good to use for up to 2 weeks. Cut the dressing recipe in half if you prefer a smaller quantity.
Recipe by Acadiana Table at https://acadianatable.com/2016/09/19/crab-and-avocado-napoleon/