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AVOCADO AND CRAB NAPOLEON

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AVOCADO AND CRAB NAPOLEON

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Ingredients

Adjust Servings:
Crabs
2 kilograms crabs fresh
50 grams Butter
5 leaves basil cut into strips
Salt
white pepper
Parmesan Crisps
1 cup parmesan cheese finely grated
Avocado Salad
3 ripe avocados peeled and cut into cubes
3 sun-dried tomatoes in oil chopped
1 medium red onion chopped
3 spring onions chopped
1/2 cup mint and coriander leaves
1 teaspoon Dijon Mustard heaped
1 clove Garlic minced
1 Lemon Juice fresh
Salt
black pepper
Features:
  • Gluten Free
  • Serves 4
  • Medium

Ingredients

  • Crabs

  • Parmesan Crisps

  • Avocado Salad

Directions

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Cleaning Crabs

  1. Flip up the “apron” at the back of the shell, and use your thumb to break it off.
  2. Stick your thumb into the hole left from removing the apron, and lift up gently but firmly, to fully remove the carapace.
  3. Remove and discard the spongy, inedible gills from either side of the body.
  4. Also crack and remove the mandibles (mouthparts) at the front of the crab.
  5. Rinse all of the greenish-brown goo out of the body so that you are left with only shell and tasty meat.
  6. Turn the crab upside down, grip it on either side, and crack it in two.
  7. Squeeze out the meat from each half.

Parmesan Crisps

  1. Preheat the oven to medium-low (160C/325F/gas 3).
  2. Lay a baking tray with a sheet of greaseproof paper.
  3. Shape 8 flat rounds of grated cheese on the paper, spacing them from each other.
  4. Bake for about 6 minutes, until the rounds are golden.
  5. Peel them off the paper while they are still warm and set aside. (You can make the crisps ahead of time and keep them for two days in an air-tight container.)

Avocado Salad

  1. Mix together all the ingredients for the salad and season with salt and pepper.

Crabs

  1. Melt the butter in a sauté pan.
  2. Add the crab meat and sauté over a low flame, stirring.
  3. Add the basil, season with salt and pepper and continue sautéing while stirring until the crab meat becomes white.
  4. Remove from the heat and cool to room temperature.

To Serve

  1. Divide two-thirds of the avocado salad among 4 serving plates.
  2. Lay 4 parmesan crisps over the salad, and top them with the crab meat.
  3. Lay the remaining 4 crisps on top of the crab meat, and top them with the remaining avocado salad.
  4. Sprinkle some of the dried tomato oil around the Napoleons and serve.

Ronen Skinezes

Ronen Skinezes is an Israeli born Chef with deep Mediterranean roots. Ronan’s genealogy traces back to Spain, 1492, the days When all Jews were ordered by Ferdinand and Isabella to leave the kingdom. The Skinezes family wandered through the Ottoman Empire until they finally settled in Athens Greece. Their wandering had left traces of flavors and aromas from various locations. It is these aromas that have been passed down through the generations and are well noticed and enjoyed in Ronen’s style and cooking.

Throughout his career Ronen has worked with leading chefs; he spent 10 years in Australia, in the kitchen of award winning Chef Matt Moran, owner of Aria, one of Sydney’s most well regarded restaurants. After returning to Israel, he spent a short period at Keren, a fine dining Restaurant owned by renowned Israeli Chef Haim Cohen. Ronen joined Manta Ray in 2001 as a sous chef and was quickly promoted to the position of head chef. Chef Ronen’s kitchen is influenced by Greek and Balkan cuisine, making much use of olive oil, tahini and yogurt in sauces and a wide variety of seasonings, with tomato, eggplant, pepper and zucchini starring as the essence of Manta Ray’s kitchen. Ronen is a graduate of the Tadmor Culinary Academy in Israel.

MANTA RAY

Incurable Optimism

Consistently voted one of the most popular Restaurants in Tel Aviv, Manta Ray serves up creatively prepared Mediterranean fare against the beautiful backdrop of the beach and lapping waves. The space itself is bright and airy, but the tables lining the outdoor veranda and overlooking the sea are undoubtedly the best in the house. The cuisine is equally light and refreshing: with various fish, scallops, shrimp and squid accompanied by side dishes that complement, but never overpower them. The restaurant also offers meat and poultry  ptions, and it’s Mezzes— small salads and spreads featuring fresh Middle Eastern ingredients served with Balkan bread and olive oil — have developed something of a cult following among locals. For those looking for a special start to the day, Manta Ray is open daily for breakfast.

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