Jumbo Lump Crab and Avocado Salad

Jumbo Lump Crab and Avocado Salad

“Stolen” with permission from Kerry Simon of Simon LA, this recipe is sure to delight your taste buds. With his love for earthy, organic and simple ingredients Chef Simon adds personal passion to the menu at his Los Angeles restaurant, with dishes such as Yellowtail Carpaccio laced with cilantro, mint and citrus vinaigrette, Bluefin Tuna Tartare spun with lemongrass oil and chives, Spit Roasted Organic Chicken served with a delicious funnel cup filled with Tuscan fries and the tender 20 oz. Bone-In Ribeye Cowboy Steak. He has also created new menu items especially for Los Angeles, like a whimsical California Pizza and of course, Kerry’s signature Junk Food Dessert Platter filled with Cotton Candy, Hostess Cupcakes, Beignets, House-made cookies is on the menu.
The restaurant which is located in the glamorous Sofitel boutique hotel in West Hollywood has a dining room that surrounds you with earth tones, features intimately screened booths and has a luxurious outdoor patio with both a fireplace and a waterfall.
Simon, who endeavors to put his personal touch on all aspects of the restaurant, says “From the design and décor to the menu and ambiance, everything is very personal to me. It is always my goal to create a restaurant that people really enjoy visiting and are drawn to time and time again.”

About the chef: celebrity chef Kerry Simon has cooked for the likes of David Bowie and Iman, Matt Dillon, Diane Keaton, Debbie Harry and INXS and was dubbed the "Rock n' Roll Chef" by Rolling Stone Magazine. He began his ascent to fame in 1981, training at the Culinary Institute of America in upstate New York and went on to become chef at the Plaza Hotel, New York, then at Miami Beach's Raleigh Hotel restaurant, the Blue Star. 
In 1998, he joined long time friend Jean-Georges Vongerichten's organization as cuisine and design developer and he continued to hone his skills by traveling the world developing, opening and overseeing restaurants in Las Vegas, New York, Hong Kong, London and Chicago. He finally settled between the Mercer Kitchen in New York as partner and Prime in Las Vegas as executive chef and partner. In 2001, Elizabeth Blau and Peter Morton approached Simon to partner with them and open a restaurant in Las Vegas bearing his name and showcasing the signature American cuisine that had become his trademark. Simon LA opened its doors in 2006 at the newly re-designed Sofitel Hotel, and marks the chef's first partnership with hotel brand and nightlife impresario Rande Gerber.

Simon LA
8555 Beverly Blvd
Los Angeles, CA 90048
310 358 3979

Jumbo Lump Crab and Avocado Salad is served at Simon for $24. 
This recipe makes 4 restaurant servings.

Jumbo Lump Crab and Avocado Salad Ingredients:
3 cups jumbo lump crab
½ cup brunoise cucumber
½ cup brunoise roma tomato
¼ cup chopped cilantro
2 tablespoons brunoise red onion
1/4 cup thinly sliced hearts of palm
3 tablespoons shelled edamame
2 each small diced avocado
1 cup petite micro lettuce mix
1 cup *Grapefruit Vinaigrette

*Grapefruit Vinaigrette Ingredients:
2 cups fresh grapefruit juice
1 cup vegetable oil
1 tablespoon rice wine vinegar
Salt and pepper

Steal This Recipe® Step by Step Instructions for the *Grapefruit Vinaigrette:
Reduce the grapefruit juice to ½ cup in a saucepan over medium heat. Let cool.
Transfer to a blender and on high speed slowly drizzle in vegetable oil. 
Finish with rice wine vinegar and season to taste with salt and pepper. 
This will make more than you need for four crab salads. 
You can refrigerate the rest for up to a week to use for another application.

Steal This Recipe® Step by Step Instructions for the Jumbo Lump Crab and Avocado Salad: 
Combine crabmeat, tomato, onion, cilantro, cucumber, hearts of palm, and edamame in stainless steel bowl and toss with the grapefruit vinaigrette. 
Season to taste with salt and pepper.
To assemble place two tablespoons of avocado in the bottom of a 3 inch ring mold topping avocado with the crab salad mixture approx 4 ounces. 
Remove ring mold and garnish crab with micro greens and drizzle one tablespoon of grapefruit vinaigrette around salad to finish.