Appetizer

Crispy Taro Tuile Cups with Lump Crab Salad, Charred Chili Oil & Avocado Mousse

Name: Crispy Taro Tuile Cups with Lump Crab Salad, Charred Chili Oil & Avocado Mousse
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 2 servings
Ingredients: 8 oz fresh taro root, peeled & microplaned into fine strands (about 1 cup packed); 2 tbsp tapioca starch; 1 tbsp rice flour; 1 tsp sea salt; 8 oz premium lump crab meat (picked over for shells); 1 ripe California avocado; 2 tbsp fresh lime juice; ¼ cup neutral oil; 1 tbsp unsalted butter; 2 bird's-eye chilies, split lengthwise (or 1 Thai red chili); 2 tbsp fresh micro shiso, microgreens or pea tendrils; 2 tsp fleur de sel; White pepper to taste

Delicate, lacy taro tuile baked into edible vessels, filled with chilled lump crab bound in a silken avocado mousse, topped with fresh microgreens and finished with a charred bird's-eye chili oil. A play of temperature, texture, and architecture that announces serious technique at table.

682calper serving 25gprotein 39gcarbs 50gfat 18min prep 42min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this