- 1-1/2 lb Crab meat.
- 2 Ripe avocados.
- 4 oz Sweet corn.
- 9 oz Arugula
- 2 Tablespoons mustard.
- 2 Limes.
- Mild olive oil, 0.4°.
- 1/2 Tablespoon, wasabi paste.
- 2 Tablespoons soy sauce.
- Fresh dill.
Peel avocados and chop into ¼ inch cubes.
Process soy sauce, wasabi, lime juice and mustard in a Stela Magefesa blender. Gradually add the olive oil until vinaigrette is fully emulsified.
Distributed arugula among four cocktail glasses. Add the sweet corn, avocado pieces and then top with the crabmeat.
Garnish with vinaigrette sauce and sprinkle with chopped fresh dill.
Ideal as summer appetizer!