Monday, October 1, 2012

Crab & Bacon-Topped Avocado Bowl

I didn't know what to call tonight's recipe. Honestly, the words "how I managed to shove as many of my favorite foods as possible into one bowl" would sum it up. But something like that wouldn't show up in search engines...

When I set out to make my dinner I didn't know exactly where I was going to go with it. I was eating solo, and had inspiration from two paleo-friendly dishes featuring avocado: Nom Nom Paleo's Chilled Cream of Avocado Soup with Dungeness Crab and Living Eventfully's Avocado with Warm Bacon Cilantro Dressing. I knew I wanted some sort of avocado base, with both crab and bacon topping things off.

While the cream of avocado soup recipe sounds scrumptious, it gets its cream not just from the fruit itself but a good deal of coconut cream. I worried the coconut taste would overpower the other aspects of the dish, so I used much less. I also used some salsa to flavor my avocado.

For the topping, I basically combined the warm bacon cilantro dressing with Nom Nom's simple crab seasoned with lime, pepper and salt. By pouring the bacon dressing over the crab and avocado puree, however, I added crazy good flavor to both and created a dinner that made me very, very happy.

I usually don't list recipes that are proportioned for only one person, but this isn't a dish that would keep in the fridge and I was only making it for myself. You can obviously adjust the amounts to suit.

I loved these flavors together, and already have an idea of how to add yet another of my favorites: next time I'm just going to cube and season the avocado, top it with a fried egg and then the crab and bacon dressing. Yum.

Crab & Bacon-Topped Avocado Bowl

One ripe avocado, cut into chunks
1 tbs. coconut cream, softened
2 tbs. salsa
salt and pepper, to taste
juice of one lime
2 strips of nitrite-free bacon
2 cloves minced garlic
pinch of stevia
2 tbs. of minced cilantro
3-5 oz. canned lump crab meat

Cook bacon in a small skillet until crisp; remove to a paper towel. Meanwhile blend avocado, coconut cream, salsa, salt and pepper in a blender. Taste for seasoning, place in a bowl and cover with plastic wrap.

Add juice of 1/2 lime, garlic, stevia and cilantro to skillet. Cook for one minute and remove from heat. Season with salt and pepper and crumble bacon up into skillet.

Heap crab meat in center of avocado. Season with juice from the other half of lime and salt and pepper. Drizzle warm bacon dressing over top of the entire bowl and eat immediately.