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Fried avocado with crab and poached egg

Fried avocado with crab and poached egg

3 from 1 vote
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Course: Dinner Recipes, Seafood Recipes, Vegetarian Recipes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 1 servings
Calories: 250kcal


  • Avocado 1.5 pieces
  • Nut Sauce 60 grams
  • 3 eggs
  • Crabs 120 grams
  • Corn salad 60 grams
  • Chive 6 grams
  • Unsalted butter 300 grams
  • Wine Vinegar 1 tsp
  • Lemon 1 piece
  • Salt 3 grams


  • To prepare a Dutch sauce in a water bath, you will need a small stewpan and a heat-resistant bowl. Fill the saucepan with water by half and bring it to a boil. Reduce heat to low, but so that the water continues to boil.
  • Melt 150 grams of butter in a frying pan over low heat, remove from heat as soon as the butter melts. Put the yolks in a bowl and put them in a water bath. Start whipping yolks with a whisk, whipping, pour in vinegar. Continuing to beat, pour in a thin stream of melted butter, beat until the mass becomes homogeneous. Salt and pepper the sauce, if necessary, make more liquid by sprinkling with lemon juice.
  • Melt another 150 grams of butter and mix with lemon juice, salt and water.
  • Peel the avocado, cut it in half and remove the bone. Grill the avocado halves for 2 minutes on each side.
  • Sprinkle corn salad with nut sauce, put half an avocado on the salad (for the 1st serving).
  • Stuff avocado with crabmeat (40 g per serving) and pour cream emulsion with lemon (50 g per serving).
  • Boil egg poached and lay out on top of crab meat. Sprinkle with hollandaise sauce and sprinkle with shredded onion-sibulet.


Calories: 250kcal

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