This is a combination of flavors that I think is fabulous. And while I thought that the method would likely get a little fussy, this preparation seemed like a fun idea. This is really a simple crab salad layered between thinly sliced avocado. The trick is how the chef that showed Dorie to make it using a mandoline to slice the avocados thinly, with the skin and pits in place. It sounded worth the try. I used king crab for mine, since I was making a smaller amount, along with some diced red onion, cilantro, chile oil and some lime.
I made the salad first, then tried my hand at using my fancy French slicer with the avocados.
My avocados were pefectly ripe, so not surprisingly, after the first couple of slices, the pit moved within the fruit, and the skin caught on the slicer. I also thought it was not as easy to remove the skin from the avocado. As you can see, it left a lot of the avocado as “shrapnel”. Which would be a crime if not taken care of.
After assembling the ravioli, I chunked up the remainder of the avocado and added it to the crab salad. This I placed on some tostaditos (small fried corn tortillas). Both were good, though I wish I had added some hot sauce to either salad (but particularly the tostada version), because that really accentuates the flavors of the smooth avocado and salty-sweet of the crab. In very non-French fashion, these were served with some Mexican beer with lime, and of course a little hot sauce.
The ravioli were fun, and I can see how it’s a popular dish. Personally, I don’t know that I’d make it again, but the flavor combination is terrific, so I’d be more likely to make my tostadas. They could be made smaller to serve as an appetizer too, which would be fun, but all in all, a fun experiment!