A pastel scallion sauce dresses the delicate crabmeat and creamy avocado, making a wonderful, quick main dish that's also elegant enough to be a first course at your next dinner party. As an appetizer, it will serve six.
An acidic white wine is best with both the tart vinaigrette and the rich avocado. A white from the Loire region in France such as Sancerre (sauvignon blanc grape) or Savennières (chenin blanc grape) is a good choice.
- 2 teaspoons grated fresh ginger
- 2 teaspoons lemon juice
- 1 1/2 tablespoons red or white wine vinegar
- 2 scallions, white and light-green parts chopped, dark-green tops sliced
- 1 teaspoon soy sauce
- 1/3 cup olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon grated lemon zest (from about 1/2 lemon)
- 1 avocado, preferably Hass
- 3/4 pound linguine
- 1/2 pound lump crab meat, picked free of shell
In a blender, combine the ginger, lemon juice, vinegar, the chopped scallions, the soy sauce, oil and 1/4 teaspoon of the salt. Blend until smooth, then stir in the lemon zest. Cut the avocado into 1/2-inch dice and add to the scallion vinaigrette.
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta and toss it with the vinaigrette and avocado and the remaining 1/2 teaspoon salt. Gently fold in the crabmeat. Sprinkle with the sliced scallion tops. Serve warm.
As soon as the avocado is diced, put it into the vinaigrette. The acidity of the lemon juice and the vinegar will keep the avocado from browning if dinner is delayed.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
542 calories; 28g total fat; 40mg cholesterol; 883mg sodium; 55g carbohydrates; 6g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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