This is one of the Diva's favorite recipes to make with her family -- it takes planning and forethought (as you have to do some of the prep work the night before.)  The crabs in the photo were actually CAUGHT by our Diva and her children on the pier in Santa Barbara, California. (Talk about fresh! Talk about "local"!).

The Diva uses fennel AND Mexicola avocado leaves in this recipe - as they mirror a similar "anise" flavor - inherent in avocados. 

Ingredients for Garlicy Crab:

4 crabs (Santa Barbara stone or rock crabs are delicious!)
3 tablespoons sea salt (large grains - like Baja sea salt is ideal)
2 tablespoons original Garlic Gold (dehydrated garlic flakes OR you can use fresh garlic)
2 tablespoons avocado oil
2-3 lemons
2 Mexicola avocado leaves (dried)
1/2 cup Santa Barbara white wine (I like a Viognier or a citrusy Pinot Grigio)
1/2 cup cut up fennel fronds 

Ingredients for Heritage Avocado-Pasta

1 package of angel hair or linguini pasta
2 local heritage, in season avocados - such as Pinkertons, Bacons or Fuertes
2 tablespoons original Garlic Gold
3 tablespoons local avocado oil
1 small local lemon - juiced and zested (or 1/2 large lemon)
1/2 cup fresh fennel bulb, sliced
1 + 1/2 teaspoons sea salt
fresh ground pepper to taste
reserve some lemon zest for garnish

Preparation one night prior:

1. Boil the crabs as soon as possible after being caught. (Crabs must be boiled alive). Put 3 tablespoons salt, 2 dried Mexicola avocado leaves,  1 tablespoon Garlic Gold, and one cut up lemon into water in a large pasta pot or steam pot and bring to a rolling boil.

2. Boil crabs one at a time (drop them head first, right into the boiling water). Then, remove crab from water - and plunge in iced water to stop the cooking. Do the same with each crab.  Depending on the crab's size - cook for 14-18 minutes in boiling, seasoned water. Store in fridge overnight.

3. Also, put 4 tablespoons of Garlic Gold in 4 tablespoons of avocado oil overnight to infuse the oil with garlic.  NOTE: you will use this in BOTH the crab and the pasta, so divide it equally when you use it (but can be made as one batch the night prior).

TIMING INSTRUCTIONS: 

This dish cooks fairly quickly - so its best to have your salad (with more Heritage avocados of course!), wedges of lemon, garlic bread, wine, etc. ready.  Have your table set and your family ready to eat. It makes up fast -- and is best served piping hot!  

I usually make it by prepping the crab, having my pasta water boiling, and making the avocado sauce in the food processor.  Everything prepped and in it's place for the final 10 minutes of cooking. 

Then you can drop the pasta to boil and "stir fry" the crab at the same time -- and pull it all together into one big, family style platter and bring to the table with a flourish with a great, hot dinner. 

Crab Directions:

1. Take claws and legs off crab. Discard bodies. If legs or claws have barnacles, etc. - be sure and clean them off. 

2. Sieve the garlic pieces out of the  2 tablespoons of the garlicy avocado oil (made the night prior). Heat the oil in a Dutch oven or wok until its pretty hot (not smoking - but allow to heat for 4 - 5 minutes) (Avocado oil can take very high heat, but the garlic will burn - so sieve it out). 

3. Once the oil is hot - carefully add all the crab legs and claws and stir fry until heated through (about 4-5 minutes).  Add wine & more Garlic Gold - now let it steam a bit - reducing sauce to half. 

4. Finish by adding the fennel fronds and take off heat. 

Pasta Directions:

1. Boil pasta according to directions on package to al dente, using 1 tablespoon avocado oil and 1 teaspoon sea salt to season water.

2. Make the avocado sauce by putting 1/2 the garlic oil (from the night prior) into a food processor. Additionally - add the lemon juice, zest, 1/2 teaspoon sea salt, 1/2 cup sliced fennel bulb, & fresh ground pepper to taste. Process until smooth. Add the 2 Heritage avocados (which should be pitted, peeled and cubed) and further process until smooth and creamy. Set aside until crab is ready. 

3. When crab is ready -- put warm, drained pasta in a large bowl and spoon Heritage avocado mixture on top - toss gently to coat pasta thoroughly. Garnish with more lemon zest and cracked pepper. Serve crab on top of pasta - family style OR put pasta in 4 individual dishes and serve 1/4 of crab over each dish.

(Note: serve immediately - and do not attempt to keep leftovers, as avocado does not reheat well - and it will also turn black from oxidization). 

Serves: 4

Best served with:

- crusty garlic bread made with Garlic Gold/avocado oil as a spread or for dipping

- a crisp, cold salad made with local ingredients, including MORE Heritage Avocado

- a local Santa Barbara white wine (e.g. - Viognier or a citrusy Pinot Grigio)