Crab, Shrimp and Avocado Timbale

This appetizer is always a crowd pleaser and is my most asked for recipe. 

A few years ago I watched a chef on TV make something very similar. I made notes and came across them months later. This is what I came up with and I have to say it is delicious. It also makes a beautiful presentation, elegant, yet it is quite simple to make.

Usually I serve this as an appetizer, but if you prefer to serve it as a salad, substitute lightly dressed greens for the tomato coulis.

Crab, Shrimp and Avocado Timbale
(Serves 4.)

Avocado Mixture
• 2 Hass avocados, skinned, seeded and chopped
• 1 large tomato, skinned, seeded and chopped*
• 1 lime, juiced
• 1 tablespoon parsley
• Tabasco sauce, to taste
• Salt and freshly ground pepper, to taste

Crab Mixture
• 6 ounces jumbo lump crabmeat

• 6 large shrimp – peeled, cooked and chopped (If you would like to top off the timbale with a whole shrimp, cook an extra 4 shrimp and keep whole.)

• 1 tablespoon mayonnaise (use gluten-free mayonnaise for a GF dish)
• 1/4 teaspoon seafood seasoning (such as Old Bay)
• Salt and freshly ground pepper, to taste

Tomato Coulis
• 1 large tomato, skinned and seeded*
• 1 teaspoon sherry vinegar
• 1 tablespoon extra virgin olive oil

• Salt and freshly ground pepper, to taste

• 1 tablespoon chives, chopped

• Special equipment: a 2 1/2-inch ring mold** or round cookie cutter (at least 2 inches high)

Crab, Shrimp and Avocado Timbale

Avocado Mixture – Mix avocado, tomato, lime juice, parsley, Tabasco sauce and salt and pepper to taste. Refrigerate.

Seafood Mixture – Gently mix the crabmeat and shrimp with the mayonnaise, add seafood seasoning and salt and pepper to taste.

Tomato Coulis – Puree the tomato in a food processor or blender, add the oil and sherry vinegar to make the tomato coulis, season with salt and pepper.

Place half the avocado mixture evenly between four ring molds or round cookie cutters. Spoon the crab/shrimp mixture on top, cover with remaining avocado mixture. Chill the molds in the refrigerator for an hour or more before serving.

To serve, spoon a circle of tomato coulis in center of plate. Place the timbale ring on top, unmold and garnish with chives. Top with a whole cooked shrimp if desired.

*See Peeling and Seeding a Tomato Post

**Ring Mold