Warm Hearts Of Palm And Crabmeat Salad With Avocado Vinaigre

Recipe Ingredients

1/4 cup	59ml	Rice wine vinegar
1/4 cup	4g / 0.1oz	Chopped cilantro
2 tablespoons	30ml	Soy sauce
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Powdered wasabi
1/4 teaspoon	1.3ml	Crushed red pepper
1		Ripe avocado - peeled, seeded,
		And cut into 1/2" pieces
1/2 lb	227g / 8oz	Jumbo lump crabmeat - picked over for shel
2 tablespoons	30ml	Flour
2		Hearts of palm - (14 oz ea), drained, and
		Dried on paper towels
3 tablespoons	45ml	Vegetable oil

Recipe Instructions

In a small bowl whisk together the rice wine vinegar, cilantro, soy sauce, sesame oil, wasabi and crushed red pepper. Add the avocado and crabmeat and stir gently to combine.

Sift the flour into a small shallow bowl. Roll the hearts of palm in the flour and lightly coat. Heat the oil in a small skillet and when hot but not smoking, saute hearts of palm until crispy and golden brown, turning occasionally with tongs to ensure even browning, about 6 minutes. Remove the hearts of palm from the skillet and cut on the bias into 1/2-inch thick slices.

Divide the slices between 6 salad plates and decoratively arrange. Top each arrangement of hearts of palm with a portion of the crabmeat and avocado salad, spooning some of the vinaigrette over the slices of hearts of palm and serve immediately.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B13) - from the - TV FOOD NETWORK

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