CRAB AND AVOCADO SALAD WITH JAPANESE DRESSING
This is another one of those salads that my husband doesn't notice is a salad and that we eat fairly often at home. Now that I can find good, fresh tubs of crabmeat at the supermarket I can really rely on this as a table and tummy filler when I don't have much time for slow, store-by-specialist-store shopping. The quantities below provide generous amounts for four people, so this is the sort of starter that you can use to save you coming up with enormous amounts later on in the evening. I often halve it for a quick supper for the two of us at home, or when it's me and a girlfriend and a chilled bottle of rose.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 15m
Yield 4 as a starter
Number Of Ingredients 11
Steps:
- In a bowl that will take the crabmeat later, whisk together the mirin, wasabi, rice vinegar, sesame oil and salt. Then remove around 4 teaspoons to another big bowl that will fit your salad in later.
- To the first, more generous amount of dressing, add the finely chopped chile and then the crabmeat, and fork through to mix thoroughly.
- To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix before arranging on 4 plates.
- Spoon a quarter of the mixture into a regular metal kitchen third-cup measure, squishing down to get it all in, then take it over to a salad-lined plate and unmold in the center of it. Just turn over, tap and the crabmeat should fall out. Continue with the remaining 3/4 of the crabmeat and the 3 other plates.
- Using a rounded half spoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice.
- Sprinkle the chopped chives over the 4 mounds of crab and take the plates to the table.
CRAB & AVOCADO SALAD WITH FRUIT SALSA
My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Gently mix all ingredients except avocado in a medium bowl. (Can be covered and refrigerated several hours.)
- When ready to serve, halve, pit, peel and slice avocado. Fan half an avocado on each plate and serve crab salad alongside.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 19.9 g, Cholesterol 14.2 mg, Fat 15.1 g, Fiber 8 g, Protein 6.6 g, SaturatedFat 2.2 g, Sodium 273.3 mg, Sugar 9.8 g
CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING
Provided by Elizabeth Horton de Meza
Categories Salad Citrus Fruit Leafy Green Onion Shellfish Vegetable Marinate No-Cook Quick & Easy Lunch Mango Seafood Crab Avocado Summer Lettuce Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
- Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.
CRAB AND AVOCADO SALAD
Make and share this Crab and Avocado Salad recipe from Food.com.
Provided by kiwidutch
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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
Make and share this Crab Salad in Avocado Halves recipe from Food.com.
Provided by JustJanS
Categories Crab
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
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.
- .
Nutrition Facts : Calories 293.8, Fat 25.2, SaturatedFat 3.7, Cholesterol 5.7, Sodium 167.8, Carbohydrate 19, Fiber 8.7, Sugar 3.5, Protein 3
LUMP CRAB AND AVOCADO SALAD
Lump crab and avocado salad makes a delicious appetizer, or a light but filling main course when paired with potatoes and a vegetable. It also makes a fun lunch! Lump crab meat is mixed with avocado, lime juice, salt and a touch of mayo to create a simple, delicious salad. Served inside the avocado shell, this bright salad is done in under five minutes.
Provided by Stephanie
Categories Appetizer Main Course Salad
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 half avocado (if using large), or 1 whole avocado (if using mini), Calories 256 kcal, Carbohydrate 10 g, Protein 23 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 49 mg, Sodium 1299 mg, Fiber 6 g, Sugar 1 g
CRAB, AVOCADO & ROCKET SALAD
Native British crab is at its best from April to December, and this seasonal salad makes the most of its delicate flavour
Provided by CJ Jackson
Categories Afternoon tea, Lunch, Main course, Supper
Time 10m
Yield Serves 4 as a main course, 8 as a starter
Number Of Ingredients 7
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.
Nutrition Facts : Calories 419 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.24 milligram of sodium
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.
Nutrition Facts : ServingSize 1 avocado half w/ crab meat, Calories 178 kcal, Carbohydrate 9 g, Protein 9.5 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 50 mg, Sodium 447 mg, Fiber 5 g, Sugar 1 g
AVOCADO CRABMEAT SALAD
You'll reel in compliments with Gail VanGundy's colorful seafood salad. "It makes a pretty side dish," notes the Parker, Colorado cook.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
AVOCADO AND CRABMEAT SALAD
Make and share this Avocado and Crabmeat Salad recipe from Food.com.
Provided by Ang11002
Categories Crab
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 510.1, Fat 35.8, SaturatedFat 5.3, Cholesterol 103.7, Sodium 908.5, Carbohydrate 29.1, Fiber 9, Sugar 6.3, Protein 24.1
CRAB AND AVOCADO SALAD
Steps:
- In a bowl, combine crab meat, avocado, apple and cilantro. Add lime juice, olive oil and Dijon mustard, season with freshly ground pepper and mix well.
- Arrange arugula in 4 bowls (about 1 1/2 cups per plate) and top with crab avocado mixture.
Nutrition Facts : ServingSize 1 /4th, Calories 115 kcal, Carbohydrate 12 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 37 mg, Fiber 5 g, Sugar 5 g
CRAB MANGO AND AVOCADO SALAD
This recipe is fantastic! So much flavor and so fresh. Such a beautiful presentation! I got this recipe from Simply Recipes and it a family favorite. I did not include the 1-2 hours to chill the salad prep time.
Provided by susie cooks
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sauce directions:.
- Heat the olive oil in a small pan over medium heat. Add the mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender. Add water, bring to a boil and remove from heat. Stir in lemon juice. Pour the mixture into a blender and purée until smooth. Chill.
- Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée.
- Crab salad directions:.
- 1 In a bowl add the crab meat, 2 tsp of the cilantro, 1 tsp of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of olive oil, 10 drops of Tabasco sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. Set aside.
- 2 In a separate bowl add the mango, avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix gently with a spoon, taking care not to mush the avocado pieces.
- 3 Spoon some mango avocado mixture on to a chilled plate, gently mound some crab mixture over it. Garnish with cilantro leaves. For a tasty added touch if you have them, arrange peeled sections of sweet ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad.
- Alternatively you can use small tureens or desert bowls for individual molds, line the mold with plastic wrap, then layer the crab mixture and the mango avocado mixture. Chill in the refrigerator for 1 to 2 hours. When you are ready to serve, gently remove the salads from the molds onto individual plates. Serve the sauce on the side.
Nutrition Facts : Calories 368.3, Fat 22.3, SaturatedFat 3.1, Cholesterol 66.9, Sodium 341.1, Carbohydrate 23.8, Fiber 5.3, Sugar 15.8, Protein 21.4
CRAB AND AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 314 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 552 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 22 grams
CHILLED SWEET CORN BROTH WITH CRAB AND AVOCADO SALAD
Provided by Food Network
Time 4h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.
- Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and
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 CAKES WITH AVOCADO SALAD
Categories Salad Ginger Fry Lunch Lime Crab Spice Avocado Spring Cilantro Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 3/4 cup onions, ginger, and garlic; sauté 5 minutes. Add cumin and tumeric, then 1/4 tomato; sauté 1 minute. Transfer to medium bowl and cool.
- Add crab, 1/2 cup panko, 4 tablespoons cilantro, 3 teaspoons lime juice, chives, 1/2 teaspoon lime peel, and cayenne to onion mixture. Season with salt and pepper. Mix in egg. Form into four 3- to 3 1/2-inch-diameter patties. Place 1 cup panko on plate. Coat crab cakes with crumbs pressing to adhere. Transfer to another plate. (Can be made 6 hours ahead. Cover; chill.)
- Mix 1/4 cup onion, 1/4 cup tomato, 2 tablespoons cilantro, 2 teaspoons lime juice, and 1/2 teaspoon lime peel in medium bowl. Add avocados and toss to coat. Cover; chill up to 2 hours.
- Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high heat. Add crabcakes; cook until brown, about 3 minutes per side. Serve with avocado salad.
- *Available at Asian markets and in the Asian foods section of some supermarkets.
CRAB AND AVOCADO SALAD WITH PANCETTA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 16
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.
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- In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and 1/4 teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth.
- In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados, and the remaining 1/4 teaspoon salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.
- Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.
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- Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cut off 1 inch of the asparagus tips and cut each tip in half lengthwise. Using a peeler or mandoline, shave the asparagus spears lengthwise. Blanch the asparagus tips and strands in the boiling water until just heated through, 10 seconds. Drain and transfer to the ice water to chill; drain well. Pat dry and transfer to a bowl.
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5/5 Total Time 1 hrServings 8
- Using a sharp paring knife, peel the skin and bitter white pith from the grapefruits. Working over a bowl, cut in between the membranes to release the grapefruit sections. Squeeze the juice from the membranes into the bowl; there should be 1/2 cup.
- In a bowl, mix the onion, soy sauce and lemon juice with 4 tablespoons of the oil. Stir in 1/4 cup of grapefruit juice from the bowl and season with salt. Let stand for 10 minutes.
- In a skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the crab and cook over high heat, turning once, 30 seconds. Add the remaining 1/4 cup of grapefruit juice and cook until the crab is lightly caramelized, about 10 seconds. Remove from the heat.
- Arrange the grapefruit in shallow bowls. Layer the avocado on top, then the crab. Spoon the dressing over the crab, garnish with the almonds and cilantro and serve.
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- In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper.
- In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
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- In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and ¼ teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth.
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