Roulade of Brokaw Avocado and King Crab with Caviar

Video Recap


  1. Avocado
  2. 1.5 lb cooked king crab legs, or .5 lb shelled cooked crab meat
  3. 4 oz Creme Fraiche, we recommend Kendall Farms
  4. 1 ea Meyer lemon
  5. 1 Head of garlic confit
  6. 1 Bunch of chives
  7. 1 Bunch of parsley
  8. Salt
  9. Fresh ground black pepper
  10. Olive Oil



  • Flat cutting board
  • Sharp knife that has a good food release*
  • Thin spatula
  • Spoon
  • Medium Bowl
  • Small saucepan with lid (for the garlic confit)
  • Cellophane

*To know which knives have good food release think of which knife you use to quickly chop an onion, if the onion sticks to the side of the knife then it does not have a good food release. Look for a knife with a scalloped side

For the garlic confit:

  • Preheat oven to 250℉
  • Place one head of garlic, cloved and peeled in a saucepan with ½ cup of olive oil (add more olive oil if garlic cloves are not completely submerged)
  • Cover and bake until garlic cloves are golden and tender, check every 10-15 minutes until you notice the garlic feeling tender (time will vary, roughly 1 hour)
  • Remove from oven, place the garlic and oil in an airtight container and chill
  • Allow garlic confit to be room temperature before using
  • Note: Do this with 3 heads of garlic and 1 ½ cups of olive oil to keep on hand for the next recipe you need garlic for. Use within the next 2 weeks.

For the crab salad:

  • First, set aside the crab legs to garnish your plate with later
  • Take turns mixing a spoonful of crab meat with a spoonful of the creme fraiche in a medium bowl. You will want to make sure that this mixture is not watery so start off adding only a little bit of creme fraiche, you can always add more at the end. The goal is for the crab meat to be bound together by the creme fraiche (13:42 Video- Part 1)
  • Zest a bit of lemon over the mixture using a microplane or the “teardrop” side of your grater (9:20 Video- Part 1)
  • Cut your Meyer lemon in half and squeeze about a tablespoon of lemon juice into the mixture (9:34 Video- Part 1)
  • Take 2 garlic cloves from your garlic confit and use the top of your knife to lightly smash the garlic clove and separate. Add the garlic to your crab mixture (10:20 Video- Part 1)
  • Take two stems from your bunch of parsley and remove the parsley leaves. Finely chop then add to your mixture (10:55 Video- Part 1)
  • Take 4-5 stems of chives and chop finely, add to mixture (12:25 Video- Part 1)
  • Taste the crab mixture and season to taste as you see fit

Tips & Tricks

  • If you are using king crab meat you will want to chop it up into relatively small pieces, in the video example Chef Seth was using Dungeness crab which was already flaked apart
  • If using previously frozen crab legs you will want to squeeze out the excess water or it will make your mixture too wet
  • If you are making this the night before you serve it then check how much liquid is in the mixture, if you are able to tilt the bowl and see some liquid puddling on the side you can easily pour out the liquid. If it is not puddling but there is still significant liquid, try lining a strainer with a woven cloth (not a paper towel) and placing it over a bowl. Place your bowl into the fridge so that the liquid slowly and naturally seeps out. You may also place your crab mixture in a woven cloth and gently squeeze out the excess liquid. (Chef Suzette explains in more detail at 14:06 in video- Part 1)

Prepare the avocado:

  • Cut your Brokaw avocado in half, lengthwise, remove the pit (0:10 video-Part 2)
  • Remove the skin from the avocado carefully to not damage the top of the avocado (0:25 Video- Part 2)
  • Take the sharpest knife you have at home and slice the avocado making sure each slice is about one centimeter apart. Try to find a knife with good food release* (2:55 Video-Part 2)
  • Take the tip of your knife and push away the top section of the sliced avocado, about ¼-½ inch (4:20 Video-Part 2)
  • Carefully push back the avocado so that the pieces are separated making sure the avocado stays in tact (4:50 Video-Part 2)
  • Use a thin spatula to very carefully flip the avocado to fill it with your crab salad (6:34 Video-Part 2)
  • Use a spoon to fill the caveat of the avocado with half of your crab salad (7:09 Video-part 2)
  • Place the crab filled avocado on top of some cellophane, use the cellophane as a sling to help you mold the roulade and flip the avocado over without losing the filling (8:30 Video- Part 2)
  • Carefully pull away the cellophane and use the spatula to pick up the roulade and gently place on your plate (9:20 Video-Part 2)
  • Use two spoons to quenelle the caviar and place it either on top of your roulade or along the side (14:00 Video-Part 2)
  • Chop a bit more chives and parsley to garnish your roulade then carefully place the king crab legs along the side roulade (8:00 Video-Part 3)

Tips & Tricks

  • Lay a wet towel underneath your flat cutting board to make sure the cutting board doesn’t move while you are working
  • To keep the avocado from turning brown, use a brush dipped in lemon juice and very lightly brush the avocado in the direction of the slices

Recipe Credit: Acquerello

Photo Credit: Giancarlo Paterlini of Acquerello