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Accra’s van krab, smeuïge guacamole
40 minuten 12 minuten 6
Ingrediënten
400 g krabbenvlees
100 g bloem
1 ei
½ theelepel specerijpoeder
1 eetlepel geraspte
gember
½ bosje gehakte platte
peterselie
1 eetlepel gehakte
tijmbloem
3 gehakte knoflookteentjes
1 gehakte ui
5 cl halfvolle melk
3 rijpe avocado’s
1 eetlepel
guacamolekruiden
2 eetlepels dikke slagroom
Het sap van een limoen
½ bosje gehakte koriander
5 cl olijfolie
Zout en peper uit het
molentje
Bereidingswijze
Meng het vlees van krab met de bloem, het ei, het
specerijpoeder, de gember, de peterselie, de tijm, de
knoflook en de ui.
Voeg de melk toe om een goede consistentie te
verkrijgen.
Zet opzij.
Meng het vlees van de avocado’s met de
guacamolekruiden, het sap van limoen, de room en de
koriander.
Breng op smaak en bewaar koel.
Schakel het toestel in en laat de planchaplaat
voorverwarmen.
Vet de plaat in en leg er hoopjes krabbenvlees op
(evenveel als in een theelepel).
Laat elke zijde ongeveer 2 minuten bakken.
Zet warm opzij.
Dresseer de accra’s in een mandje en de guacamole
in een pot.
Dien de accra’s op met een beetje guacamole.
260 °C
Suggestie:
Dien op met een
zoetzure saus met
ananas en tomaat,
recept op p. 79.
Plancha
11


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