Avocado And Lump Crab Salad Food

LUMP CRAB AND AVOCADO SALAD

Steps:

• Pick through the lump crab meat to remove any hard shells.
• Cut the avocado(s) in half and remove the pit.
• Scoop out the avocado into a bowl, and mash it,
• Combine with all other ingredients and add the mixture back into the avocado halves for serving.
• Garnish with more scallion.

AVOCADO AND LUMP CRAB SALAD

Steps:

• In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste.
• Add crab meat and gently toss.
• Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
• Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad.
• This makes 2 servings, place on two plates with lettuce if you wish and serve.

CRAB AND AVOCADO SALAD

Steps:

• Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
• Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
• Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
• Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

JUMBO LUMP CRAB SALAD WITH PLANTAIN CHIPS AND AVOCADO

Steps:

• In a large bowl add all ingredients until blended, being careful not to shred crab meat. Serve in a mold on a chilled plate, garnish with plantain chips and sliced avocado.

LUMP CRAB - AVOCADO SALAD

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.

CRAB AND AVOCADO SALAD

Steps:

• Mix picked crabmeat with aioli, chives, salt and pepper.
• Cut avocados in half.
• Scoop out meat.
• Mash slightly with a fork with lime juice, brunoise vegetables, salt and pepper.
• On a plate, fan sliced cucumbers.
• Place avocados in center.
• Place crab on the avocado.
• Sesame cracker on top.
• with herbs or baby lettuce garnish.
• Around the outside of the plate, dot aioli alternating with cherry tomatoes.
• Sprinkle black sesame seeds.
• And Serve.

AVOCADO AND CRABMEAT SALAD

Steps:

• Pick over crabmeat, removing any shell or cartilage.
• In a bowl, combine crabmeat, mayo, juice of 1/2 lemon, onion, garlic, parsley, oregano, salt & pepper. Mix lightly.
• Cut each avocado in half, peel and remove the pit. Cut each half into 6 to 8 wedges, squeezing remaining 1/2 lemon over slices to prevent discoloration.
• Place crabmeat in center of large serving platter. Arrange avocado and tomato wedges alternately around crabmeat.
• Sprinkle wedges lightly with salt.
• Serve.