This crab and avocado amuse isn't anything out of the ordinary. Its another simple, flavorful, one bite dish. I fried a quarter of a wonton, made a traditional picodegallo and added a lot of avocado, and I mixed up some snow crab meat with a sambalaioli. A couple chives and a tiny pinch of yellow curry powder finish this amuse. The amuse started with trying out a new potential appetizer for the spring menu. After eating as many crab and avacadowonton tacos as I could, I decided to use the leftover mise en place for the amuse-bouche. Low and behold, that's what you see above. I'm not sure that we will use these ingredients for the new bar menu, but either way they are a tasty little treat.