Yummy Recipe of The Week: Avocado Relleno With Crabmeat, Arugula, and Orange Segments.

While I was in New York, a few weeks back, my SIL took me to this amazing restaurant in the West Village, Alta for some delicious tapas. I must admit that I went to dinner a bit buzzed. Buzzed from Sex and the City 2, buzzed from the excitement of the big city, and definitely buzzed from some earlier tequila cocktails. Okay, I was more than a little buzzed, but you get the point. Anyway, we were having trouble deciding what to order and our waitress recommended the Avocado Relleno With Crabmeat, Frisse, and Orange Segments. Of course, we went with her suggestion, and when our order arrived I declared this to be, "one of the best things I have ever put in my mouth."After I finished licking the plate (no I'm not joking,) I was left wondering if the food was really that good or was that just the tequila talking. A few days after I got home, I decided to figure it out. I have to be honest here, I have absolutely no idea how Alta makes their relleno, and this is merely a copycat, but basically I took the ingredients that I remembered and threw them together and the end result was pretty damn good. Mind you, this is nowhere near as good as the restaurant version, but this knock off will definitely help me to pull through until I can again have a taste of the original. I paired this with some enchiladas and Mexican beer, and for a quick second I was back in the West Village, buzz and all.

Avocado Relleno With Crabmeat, Arugula, and Orange Segments.
Serves 2 as an Appetizer.

Ingredients

2 large handfuls arugula
2 limes (one halved and one juiced)
6 oz fresh crabmeat
1 avocado halved and sliced
1 generous pinch or coarse sea salt
1 tablespoon red wine vinegar
1 orange cut into segments
1 tablespoon olive oil

Preparation

Divide arugula and place on two plates. On top of arugula bed place 3 oz of crab meat (use a large spoon to create a ball shaped form.) Cover crab with sliced avocado. In a separate bowl, whisk together the lime juice, oil, vinegar. Pour over prepared salad and garnish with orange segments. Add salt to taste (I found the more the better.) Serve with sliced lime wedges.