Crab, Avocado, and Quinoa Timbale

By James Beard Award Winning Chef, Michelle Bernstein


Gazpacho Vinaigrette
2 red tomatoes, peeled and seeded, chopped
½ fennel bulb, chopped, reserve fennel tops (looks like dill)
½ red onion, peeled, chopped1 garlic clove
1 cucumber, peeled, chopped2 cups tomato juice
1 tablespoon sherry vinegar Cold water, set-aside just in case
3 tablespoons olive oil½ teaspoon lemon zest
Combine all ingredients in a blender. Puree until smooth. Keep cool
16 ounces Blue Star Foods jumbo lump crabmeat,drained well, patted dry & picked over for shells
Juice of 1 lemon1 tablespoon extra-virgin olive oil
2 tablespoons dill, chopped1 Haas avocado, peeled, seeded, chopped
½ red onion, peeled, minced¼ jalapeno, seeded, minced
1 cup quinoa, cook in boiling water (like pasta) for 6-8 minutes or until tender
Note: Strain, spread out & cool on a baking sheet (can use couscous instead!)
½ cucumber, peeled, diced
 1 tablespoon chopped cilantro
1 tablespoon olive oil Juice of 1 lime
4 round ring molds about 2” x 3”


Combine crabmeat, lemon juice and olive oil. Season to taste with salt and pepper. Set aside.

In another bowl, combine avocado, red onion, jalapeno, quinoa, cucumber, olive oil, lime juice, mint and season with salt and pepper.

Right before serving, place the molds on four separate plates. Begin filling each mold with the quinoa-avocado mixture; packing it in tight with a teaspoon, half the way up the mold; then fill the remaining half of the mold with four ounces of the crabmeat mixture. Note: It can be stored in the fridge, in the mold, up to 24 hours.

Unmold the timbale slowly. Drizzle with gazpacho vinaigrette before serving and use some of the reserved fennel tops as garnish.

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