Salad of crab and avocado pleases eye and palate

Associated Press

If the success of a dish was determined solely by its appearance, this salad of crab and avocado would win hands down.

This salad, composed in a small round mold, is an award winner, whether judged on its flavors and textures or by its appearance. Culinary Institute of America via Associated Press

The secret is the ring mold you use — which you can make or buy very inexpensively.

The result is worth the extra time and effort needed to build its impressive structure. To create the colorful layers, use ring molds measuring 2 inches in diameter by 1 1/2 inches high. The molds help to produce the salad's precise shape and height.

Following are instructions for making ring molds using aluminum foil. Although the process is tedious and time-consuming, it's inexpensive. Pre-assembled ring molds also can be purchased at restaurant- and kitchen-supply stores for about $3 each.

To make aluminum-foil ring molds:

Gather aluminum foil, a pair of scissors, a roll of tape and a ruler.

Measure and cut eight pieces of foil 6 inches in width by 12 inches in length.

Place one piece of foil on a flat surface with the shorter end facing you.

Starting from the bottom of the sheet, create a 1 1/4-inch fold.

Make seven more folds (for a total of eight folds; the folded strip will end up 1 1/2 inches high).

Bring the two ends together so they overlap 1/4-inch; secure with tape.

Adjust foil to create a smooth circle.

Repeat process with remaining foil.

To produce a larger serving, follow the same instructions but increase the size of the mold. For example, use squares of foil that are 12 inches wide by 12 inches long. Using the same quantity of ingredients, you can produce four satisfying portions. Consider serving this larger salad with a bottle of wine and a loaf of crusty French bread for a light lunch.

Salad of Crab and Avocado

• 1 large red bell pepper (about 1/2 pound)
• 1 large yellow bell pepper (about 1/2 pound)
• 1 tablespoon olive oil
• 1 medium tomato
• 1/4 cup red onion, finely chopped
• 2 teaspoons minced garlic
• 2 teaspoons chopped cilantro
• Half a jalape–o, seeds removed, cut into fine dice (about 1 tablespoon)
• 2 ripe avocados, peeled, cut into 1/4-quarter inch dice
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/3 cup creme fraeche, sour cream or yogurt (* see note)
• 1 cup crabmeat, picked over (8 ounces)
• Paprika, as needed
• 8 cilantro sprigs, for garnish

Preheat oven to 375 degrees and prepare foil ring molds according to previous directions, reserve for later use.

Rub each pepper with olive oil. Roast peppers on rack in the oven until the skin becomes loose, about 35 to 45 minutes. Do not allow the peppers to color. When the peppers are cool enough to handle, remove the skin and the seeds.

While peppers are roasting, cut an "X" into the bottom of the tomato. Bring a pot of water to a rolling boil. Drop the tomato into the water. After 10 to 15 seconds, remove it with a slotted spoon. Immediately plunge tomato into ice water to stop the cooking. Pull away the skin and cut the tomato in half. Gently squeeze out the seeds. Dice the tomato (to make fl cup) and reserve for salsa.

Puree different colors of peppers separately in a processor and pass each through a fine strainer. Season each with dash of salt and pinch of pepper. Set aside for later use.

About an hour before molding, mix the tomato, onion, garlic, cilantro and jalape–o to form a salsa. Combine the avocado, lime juice, salt and a pinch of pepper.

For each portion, in the foil mold, layer avocado mixture, tomato salsa and crabmeat. Press each layer into the mold gently. Make sure the last layer is pressed firmly into the mold. Spoon creme fraeche, sour cream or yogurt on top of the crab and smooth it even with the rim of the ring mold. Lightly dust with paprika.

Transfer the filled ring to the center of an 8-inch plate and carefully lift off the mold. Garnish each salad with a cilantro leaf. Garnish plates with the red and yellow pepper puree.

Makes 8 servings.

• Per serving (5-ounce) using low-fat plain yogurt and cooked snow crabmeat: 150 calories, 8 grams protein, 9 grams carbohydrates, 10 grams fat, 310 milligrams sodium.

This recipe is from the Culinary Institute of America's "Garde Manger: The Art and Craft of the Cold Kitchen," 2nd Edition; Wiley 2004, $65. Available at bookstores or at http://store.yahoo.com/ciaprochefstore/texandman.html.

* Note: Safeway Beretania carries creme fraeche, and you can sometimes find it at R. Field at Foodland Beretania or Kailua.