Sorrel is a leafy green resembling baby spinach with a lively, mildly sour taste. It's perfect with the delicate morsels of crab and the creamy avocado. If you can't find sorrel, Jerry Traunfeld suggests swapping in the same amount of basil or 1/4 cup of fresh dill. Amazing Seafood Recipes

August 2005


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, combine the carrot juice and shallot and boil over moderate heat until reduced to 2 tablespoons, about 6 minutes. Transfer to a blender. Add the vinegar and let cool slightly, then puree until smooth. With the machine on, slowly blend in 2 tablespoons of the olive oil. Season the vinaigrette with salt and pepper.

  • In a medium bowl, whisk the lemon juice with the remaining 1/4 cup of olive oil. Add the onion, crab and sorrel and toss gently. Add the avocado, season with salt and pepper and gently fold together. Mound the salad on plates, drizzle the carrot vinaigrette around it and serve.

Suggested Pairing

Medium-bodied, crisp white such as an Albariño.