CRAB AND AVOCADO CROSTINI
Steps:
- Preheat the oven to 400 degrees F.
- Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
- In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste. Set aside.
- Add the yellow pepper, the avocado, shallot and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter.
CRAB & AVOCADO TOSTADAS
Use a corn tortilla as a base then top with storecupboard crabmeat, guacamole-style Mexican dip and salad
Provided by Lucy Netherton
Categories Dinner, Main course
Time 10m
Number Of Ingredients 10
Steps:
- Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt. Leave to soften while you get everything else ready.
- Mix together the crabmeat, spring onions and half the chilli. Season with black pepper and set aside. Mash the avocado with the remaining lime juice, garlic and some seasoning. You can leave it quite chunky or mash it until smooth. Stir in the rest of the chilli.
- Bend each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top with the salad leaves, then mashed avocado. Finish with the crabmeat and drained pickled onion. Serve with lime wedges for squeezing over.
Nutrition Facts : Calories 394 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.1 milligram of sodium
CRAB AND AVOCADO QUESADILLA
I threw this together from leftovers I had from making sushi the night before, and it was delicious!
Provided by Yummy InMyTummy
Categories Lunch/Snacks
Time 10m
Yield 1 quesadilla, 1-2 serving(s)
Number Of Ingredients 9
Steps:
- If you're cooking this in panni press or toaster oven, put the ingredients on one half of the tortilla. If you're using a microwave or oven, spread them out over the whole tortilla.
- Sprinkle the cheese on the tortilla.
- Put the crab on.
- Put the avocado slices on.
- Snip small circles of the green part of the green onion onto the tortilla.
- Season, to taste, with salt and pepper.
- Put on a dash of nutmeg or chilli powder, if you like.
TIAN OF CRAB AND AVOCADO
A great no cook dish
Provided by seafoodandeatit
Time 15m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Mix the crab meat, curry powder, lime, mayonnaise and coriander.
- In a separate bowl mash the avocado with some seasoning and add the tomato and onion.
- Split the avocado and crab mixtures into two portions.
- Using a ring mould, pack first the avocado then top with the crab (keep a few flakes of white meat to scatter on top).
- Carefully remove the ring, then if you have the time, chill the Tian a little in the fridge before serving.
CRAB & AVOCADO DUET
Make and share this Crab & Avocado Duet recipe from Food.com.
Provided by Divalicious 808
Categories Crab
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
- Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
Nutrition Facts : Calories 146.9, Fat 8.1, SaturatedFat 1.2, Cholesterol 43, Sodium 377.1, Carbohydrate 6, Fiber 3.5, Sugar 0.7, Protein 13.8
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