The Bank: Crabmeat & Avocado Salad With Fried Root Vegetable Chips
Chef Aaron Burgau

3 ounces jumbo Louisiana lump crab
½ Avocado - cut into small chunks
6 Orange segments, no pith
½ Tbsp. Mayonnaise
½ tsp. picked fresh chervil
1 ½ oz. Citrus vinaigrette
Salt and pepper to taste
¼ tsp. TABASCO brand Pepper Sauce
½ oz. fried parsnips
½ oz. fried beet chips
Sprouts to garnish

Method
Place avocado in a bowl with ½ oz. of vinaigrette and salt and pepper and mix well. Place crab, mayo, chervil, salt and pepper in a separate bowl and mix trying not to break up the crab. Fry vegetable chips separately in 325 degree oil. You will know when the vegetables are done when they stop sizzling. Drain well.

Place avocado inside the ring mold and then the crab and press down gently with a spoon. Remove the mold and drizzle remaining vinaigrette around and on top of the salad. Place orange segments and sprouts around the plate. Finally, arrange the vegetable chips on top of the salad.

Suggested wines for this dish are: Macon Chardonnay, Clos de la Crochette and a 2004 Comte Lufon.

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Cedric Martin.