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Crab Phyllo Crisps with Avocado, Potato and Candied Lemon Recipe
Crab Phyllo Crisps with Avocado, Potato and Candied Lemon
Flavors of Switzerland
Total time: 1hr to 2hr

Preparation time: 20-30 minutes
Cooking time: 40 minutes (you can candy the lemon in advance)

Difficulty: Average
For 4 servings

Candied lemon zest
- 1 unsprayed lemon
- 6 cubes of sugar

- 2 large potatoes
- 300 ml (1 1/4 cup) olive oil
- 1 star anise
- 1 slice of lemon
- 1 sprig of thyme
- 1 clove of garlic

Phyllo Crisps
- 1 roll of phyllo or brick pastry
- olive oil
- dill

Avocado sauce
- 1 ripe avocado
- 200 ml (3/4 cup) vegetable broth
- juice of 1 lemon
- salt and Tabasco

Avocados vinaigrette
- 1 avocado
- Finely diced candied lemon zest
- 2 basil leaves, chopped
- salt and Espelette chili
- olive oil and lemon juice

- 120 g (4 oz.) cooked crab meat
- 50 g (3 Tbsp.) mayonnaise
- sherry vinegar
- salt and pepper

To finish
- 2 radishes
- baby greens
- confit lemon zest

Candied lemon zest

  1. Remove the lemon zest and squeeze the juice from the lemon.
  2. Cut the zest into thin julienne strips and blanch twice. Drain.
  3. Cook the zest in the lemon juice and sugar on very low heat for 30-40 minutes.


  1. Peel the potatoes. Cut 4 rectangles, 4 cm x 10 cm and 5 mm thick. Season with salt.
  2. Poach the potato rectangles in olive oil with the remaining ingredients for the potatoes. When they are tender, drain and set aside.

Phyllo crisps

  1. Cut out 8 strips of phyllo 10 cm wide. Brush with oil and layer two together.
  2. Roll each layered strip around a 2 cm metal tube to give them their shape.
  3. Bake for 4 minutes at 220° C (440° F). Cool and unmold.

Avocado sauce

  1. Blend the avocado flesh with the vegetable broth and lemon juice; season.
  2. Whisk in the olive oil as for a mayonnaise. Adjust the consistency.

Avocados vinaigrette

  1. Finely dice the avocado. Combine it in a bowl with the candied lemon and basil.
  2. Dress with olive oil, lemon juice, salt and Espelette chili.


  1. Combine the crab with the mayonnaise and a drop of sherry vinegar; season.

Finishing and assembly

  1. In a rectangular cutter or mold, place a slice of potato and top with a thin layer of avocado vinaigrette, then crab. Unmold on the center of each plate.
  2. Top with a phyllo crisp filled with crab.
  3. Sprinkle with baby greens, radish slices and julienne candied lemon.
  4. Garnish the plate with two drops of the avocado sauce, serving the rest on the side.
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