Ablc Avocado Bacon Lettuce Crab Food

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CRAB AND AVOCADO SALAD WITH PANCETTA



Crab and Avocado Salad with Pancetta image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 pound jumbo lump crabmeat, picked through
1 avocado, cut into 1-inch pieces
Freshly ground pepper
12 thin slices pancetta (about 3 ounces)
1/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
1 anchovy fillet
1 clove garlic, chopped
Juice of 1/2 lemon
Kosher salt
2 small heads Boston lettuce, torn into large pieces
3 cups baby arugula
1 14-ounce can hearts of palm, drained and cut into 1/2-inch pieces

Steps:

  • Working in batches, cook the pancetta in a large nonstick skillet over medium heat, turning occasionally, until crisp, about 6 minutes. Drain on paper towels; set aside.
  • Meanwhile, make the dressing: Combine the mayonnaise, sour cream, parsley, tarragon, chives, anchovy, garlic, lemon juice and 1/4 teaspoon salt in a blender; puree until smooth.
  • Combine the lettuce, arugula, hearts of palm, crabmeat and avocado in a large bowl. Add the dressing, 1/4 teaspoon salt and a few grinds of pepper and toss. Serve topped with the pancetta.

A.B.L.C- AVOCADO, BACON, LETTUCE & CRAB



A.b.l.c- Avocado, Bacon, Lettuce & Crab image

Make and share this A.b.l.c- Avocado, Bacon, Lettuce & Crab recipe from Food.com.

Provided by Lavender Lynn

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

8 slices smoked bacon
1 lb dungeness crabmeat
1 apple, thinly sliced
3 drops Tabasco sauce
1/4 cup red onion, chopped
1/2 lime, juice of
1/4 cup parsley, chopped
2 -3 tablespoons dill, chopped fresh
1/2 cup mayonnaise
8 croissants
8 leaves lettuce (Romaine would work well)
2 avocados, peeled and sliced into wedges

Steps:

  • Cook bacon until crispy. Mix together crab meat with sliced apple, Tabasco, chopped onion, lime juice, parsley and dill. Add half of the mayonnaise to the mixture and incorporate well. Cut the croissants in half, spread mayo over the croissants. Place a generous amount of the crab mixture onto one half of each croissant, dividing evenly over eight croissants. Top with avocado and lettuce leaf, fold the top portion of the bread over and enjoy.

CURLY LEAF LETTUCE, AVOCADO AND BACON SALAD



Curly Leaf Lettuce, Avocado and Bacon Salad image

Make and share this Curly Leaf Lettuce, Avocado and Bacon Salad recipe from Food.com.

Provided by Gingerbear

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
3 tablespoons extra virgin olive oil
1 large egg, hard-boiled and peeled
3 cups loosely packed red leaf lettuce, washed and spun dry
3 cups loosely packed green leaf lettuce, washed and spun dry
1 ripe Hass avocado, pitted,peeled,and roughly chopped
3 slices bacon, cut into 1/2 inch pieces,cooked until crisp,and drained
1 green onion, very thinly sliced

Steps:

  • In a small bowl, whisk together the lemon juice, mustard, salt and pepper.
  • Add the olive oil in a slow, steady stream, whisking constantly.
  • Chop or coarsely grate the egg and add it to the dressing.
  • Refrigerate, covered, until needed.
  • Combine the lettuces in a large serving bowl.
  • Add the avocado, bacon and green onion.
  • Pour the dressing over the salad and toss to combine well.
  • Serve immediately.

CRAB SALAD WITH ASPARAGUS, AVOCADO, AND LIME VINAIGRETTE



Crab Salad With Asparagus, Avocado, and Lime Vinaigrette image

Make and share this Crab Salad With Asparagus, Avocado, and Lime Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons fresh lime juice
4 1/2 teaspoons rice wine vinegar
2 teaspoons grated lime zest
1 1/2 teaspoons peeled grated fresh ginger
1 1/2 teaspoons honey
3 tablespoons olive oil
3 tablespoons peanut oil
kosher salt
fresh ground black pepper
1 lb asparagus, tough bottoms snapped off
3/4 lb fresh cooked crabmeat, picked over for bits of shell and cartilage
2 heads bibb lettuce, leaves separated, washed, and dried
2 ripe avocados, halved, pitted, and peeled
1 red grapefruit, peeled and cut into segments

Steps:

  • Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
  • Season to taste with salt and pepper; set aside.
  • Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
  • As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
  • When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
  • Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
  • In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
  • Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
  • Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
  • Arrange a bundle of dressed asparagus next to the avocado half; divide the dressed crabmeat among the plates, draping it over the avocado and asparagus.
  • Garnish with the grapefruit sections and serve.
  • Serving suggestions: because the texture of this salad is soft, serve with crisp crackers or toasted bruschetta; also good beverage choice would be a Mimosa-orange juice and champagne.

Nutrition Facts : Calories 483.9, Fat 36, SaturatedFat 5.4, Cholesterol 35.7, Sodium 738.2, Carbohydrate 24.8, Fiber 10.9, Sugar 9.5, Protein 21.9

LUMP CRAB - AVOCADO SALAD



Lump Crab - Avocado Salad image

Inspired by a delicious Crab-Avocado appetizer served at Chicago's famous Gibson's Steakhouse. The key is using good, fresh lump crab meat - I buy mine at Costco and it has always been great.

Provided by cpbaker

Categories     Crab

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb large lump crabmeat
1 stalk celery, sliced very thin
1 medium scallion, sliced very thin
1/4 small green pepper, finely diced
1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon small caper
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon ground mustard
1/8 teaspoon cayenne pepper (more or less to taste)
2 ripe avocados

Steps:

  • Lightly toss the chopped vegetables with the crab meat - try to minimize breaking up the lumps.
  • Stir the remaining ingredients together and toss into the crab-vegetable mixture.
  • Chill at least one hour.
  • Peel and halve the avocados. Place them on a bed of spring greens or butter lettuce.
  • Spoon the crab salad over the avocado halves. Garnish with lemon wedges.

Nutrition Facts : Calories 407, Fat 26.1, SaturatedFat 3.8, Cholesterol 93.7, Sodium 716.6, Carbohydrate 18.1, Fiber 7.2, Sugar 3, Protein 27.9

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