Crab And Avocado Salad In A Pita Food

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.

CRAB AND AVOCADO DUET

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.
• Excellent source of: Protein
• Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

CRAB AND AVOCADO SALAD WITH PANCETTA

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.

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.

CILANTRO-LIME CRAB SALAD IN AVOCADO HALVES

Steps:

• Stir red onion, mayonnaise, cilantro, 2 teaspoons lime juice, cumin and lime peel in medium bowl to blend. Mix in crabmeat. Season salad with salt and pepper. Brush avocado halves with remaining 1 teaspoon lime juice to prevent discoloration. Arrange avocado halves, cut side up, on plates. Mound crab salad on each avocado half. Serve salad with lime 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.

CRAB SALAD IN AVOCADO HALVES

Steps:

• Stir red onion, mayonnaise, coriander, 2 teaspoons lime juice, cumin and lime peel in medium bowl to blend. Mix in crabmeat. Season salad with salt and pepper.
• Brush avocado halves with remaining 1 teaspoon lime juice to prevent discoloration. Arrange avocado halves, cut-side up, on plates. Mound crab salad on each avocado half.
• Serve salad with lime wedges.
• .

AVOCADO CRABMEAT SALAD

Steps:

• In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until combined. Serve in avocado halves.

AVOCADO HUMMUS PITA

Steps:

• Spread 1/4 cup of Hummus inside each pita half.
• Spoon Avocado Salad evenly into each half.
• Add lettuce, tomato, and, sprouts.
• Serve immediately.

IMITATION CRAB SALAD ON LETTUCE OR IN WRAP/PITA

Steps:

• Mix first 10 ingredients.
• Chill for at least one hour.
• Put on lettuce or in a wrap or in pita bread.
• *imitation crab meat is usually made from pollock.

CRAB, AVOCADO & ROCKET SALAD

Steps:

• Put the crabmeat in a glass or metal bowl. Check for any shards of shell. Tip the brown crabmeat into a small bowl. Stir in the crème fraîche and ½ the lemon juice until smooth. Lightly season, then set aside.
• Cut the tomatoes in half, or into quarters if large. Cut the avocado in half lengthways and remove the stone. Peel off the skin, then cut into thin slices. Put the rocket, tomatoes and avocado into a large bowl. Squeeze over the remaining lemon juice and the olive oil. Season, then toss until the salad is coated with the dressing.
• Arrange the salad onto serving plates. Scatter over the white crabmeat, drizzle with crème fraîche dressing and serve straight away.