Manual Cuisinart PL60BE (page 18 of 154) (English, German, Dutch, French, Italian, Portuguese, Spanish)

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ACCRAS DE CRABE, GUACAMOLE CRÉMEUX

260 °C

400 g de chair de crabe

100 g de farine

1 oeuf

1/2 càc. de piment en poudre

1 càs. de gingembre râpé

1/2 botte de persil plat hachée

1 càs. de eur de thym hachée

3 gousses d’ail hachées

1 oignon haché

5 cl de lait demi-écrémé

3 avocats mûrs

1 càs. d’épices à guacamole

2 càs. de crème fraîche épaisse

Le jus d’un citron vert

1/2 botte de coriandre hachée

5 cl d’huile d’olive

Sel et poivre du moulin

• Mélanger la chair du crabe avec la farine, l’oeuf, le piment, le gingembre, le persil, le thym, l’ail et

l’oignon.

• Ajouter le lait pour obtenir la bonne consistance.

• Réserver.

• Mixer la chair des avocats avec les épices à guacamole, le jus du citron vert, la crème et la coriandre.

• Assaisonner et réserver au frais.

• Mettre en fonction l’appareil et préchauer la plaque plancha.

• Graisser la plaque et déposer des petits tas de farce de crabe (la valeur d’une cuillerée à café).

• Cuire chaque face environ 2 minutes.

• Réserver au chaud.

• Dresser les accras dans un petit panier et le guacamole dans un pot.

• Déguster les accras avec un peu de guacamole.

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Cuisinart PL60BE Manual

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