POPOVERS STUFFED WITH CRAB, AVOCADO AND MANGO CHOPPED SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the popovers: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Spray a 6-count popover pan, six 1 cup ceramic souffle dishes, glass custard cups, or muffin cups with vegetable oil cooking spray.
- In a blender, combine the milk, flour, butter, sugar, salt, ginger and eggs and blend until smooth. Scrape down the sides and blend until the batter is very smooth. Divide the batter equally among the prepared dishes, about 1/3 cup each.
- Bake the popovers without opening the oven door, until puffed and deep brown, 35 to 40 minutes.
- For the salad: While the popovers bake, in a large bowl, combine the orange and lime zest, orange and lime juices, creme fraiche, salt and pepper. Gradually whisk in the oil. Add the crabmeat, radicchio, onions, avocado and mango. Toss until combined.
- When the popovers are baked through, remove the popovers from the oven. Twist each out of its dish and cool on a wire rack.
- Place the popovers on a platter. Using a serrated knife, remove the tops of the popovers. Using a large spoon, fill each popover with the salad, mounding in the center. Serve immediately.
CRAB AVOCADO MANGO STACK
This is one of my favorite appetizers at a local seafood restaurant. I loved it so much that I've recreated it at home. It makes enough for two generously portioned stacks.
Provided by Elizabeth W.
Categories Crab
Time 30m
Yield 2 Stacks, 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix last 8 ingredients (mayo through Tabasco), & refrigerate.
- Use a dual open ended cylindrical mold to form the stacks. (If you don't have a mold, use an empty clean soup or veggie can with both ends removed.) Place the mold onto the serving plate.
- (use half of the ingredients in each mold).
- Gently push down the avocado slices into the bottom of the mold.
- Mix together the mango, jalapeno, red bell pepper, & red onion, then gently push down on top of the avocado layer.
- Gently toss the crab with the refrigerated mayo mix (remoulade), then gently push down on top of the mango layer.
- Carefully slide the mold off of the stack and chill until ready to serve.
- Serve cold.
Nutrition Facts : Calories 345, Fat 16.9, SaturatedFat 2.5, Cholesterol 59.5, Sodium 400, Carbohydrate 37.2, Fiber 8, Sugar 25.2, Protein 16.1
AVOCADO STUFFED WITH CRAB-MANGO SALAD
Steps:
- Squeeze the juice from 1 half of the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the avocados.
- Cut the avocados in half and remove pit. Squeeze the remaining lime half over the avocado flesh, using the lime half to spread it evenly, in order to keep them from turning black.
- Toss the crab salad, check for seasoning, and mound into the avocado halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds, if that's your thing.) Serve right away.
CRAB AND AVOCADO "SANDWICHES" WITH MANGO COULIS
Steps:
- In a 10 inch saute pan, heat 1 cup canola oil on high heat. Test readiness with a piece of bread. Turn heat to medium. Check temperature with thermometer - it should read 375 degrees F. In a medium mixing bowl, combine crab, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the breadcrumbs, lemon juice and Worcestershire sauce. Mix until fully incorporated. Make 3 ounce cakes and dredge in the flour, then egg and the remaining breadcrumbs. Lay the cakes in the oil and pan-fry for 5 to 6 minutes. Remove and place on a paper towel and season with salt in a mixing bowl.
- In a medium mixing bowl, combine all ingredients. Mix well and refrigerate until ready to use.
- In a blender combine ingredients and mix until smooth. Refrigerate until ready to use.
- To serve crab cakes, spoon puree onto the plate in a small pool. Slice the cake in half and lay the bottom portion in the puree. Spoon avocado salsa on top and place the top of the cake on the avocado like a sandwich. Top with a small amount of avocado and garnish with cilantro leaf.
CRAB AND AVOCADO ROLL - SUSHI
Make and share this Crab and Avocado Roll - Sushi recipe from Food.com.
Provided by dicentra
Categories Crab
Time 10m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Mix crab meat with mayonnaise and soy sauce.
- Place nori sheet horizontally on bamboo rolling mat with the shiny side facing the mat. With wet hands, spread about ¾ cup sushi rice evenly over the nori, leaving a ¾-inch strip on the far edge of the nori sheet free of rice. Using your finger, spread a thin stripe of wasabi horizontally along the center of the rice. Spoon about 3 tablespoons crab mixture along the center of the rice, followed by 2 to 3 avocado slices.
- Rolling the bamboo mat away from you, carefully roll the nori over, leaving the rice-free strip of nori exposed.
- Press the roll firmly together. Lift the top of the mat and turn the roll over so that the rice free edge of the nori overlaps the rest of the roll, sealing it.
- Roll it in the mat again, pressing firmly to make sure it is sealed and shaped like a cylinder.
- Using a sharp knife, carefully cut the roll into 6 pieces to serve. Repeat with remaining ingredients.
Nutrition Facts : Calories 140.2, Fat 1.9, SaturatedFat 0.3, Cholesterol 5.7, Sodium 48.7, Carbohydrate 26.3, Fiber 1.4, Sugar 0.1, Protein 3.9
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
More about "crab avocado and mango roll food"
AVOCADO, MANGO & CRAB ROLLS - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (9)Total Time 15 minsCategory Entree, Lunch, SandwichCalories 245 per serving
- Add in crab meat and chives and gently stir again. Taste and adjust for seasoning with salt and pepper.
SUSHI TAKU - LOGAN SQUARE - 358 PHOTOS & 174 …
From yelp.com
OISHI SUSHI - 119 PHOTOS & 34 REVIEWS - YELP
From yelp.com
CRAB, AVOCADO AND MANGO ROLL - YOUTUBE | FOOD, …
From pinterest.com
FIN SUSHI - 94 PHOTOS & 54 REVIEWS - YELP
From yelp.com
CRAB, AVOCADO, & MANGO SUSHI ROLL RECIPE - FOOD.COM
From food.com
Servings 6Total Time 27 minsCategory CrabCalories 388 per serving
- Place a piece of plastic wrap on the sushi mat. Using wet fingers, spread 1 1/4 cups of the rice evenly over the plastic wrap to form a rectangle slightly smaller than the sushi mat.
- Lay a sheet of nori over the rice. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top.
- Top the crab mixture with 1/4 of the avocado slices, 1/4 of the mango slices, and 1/4 of the red bell pepper slices.
CRAB MANGO AND MINT NORI ROLLS FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
CRAB, AVOCADO AND MANGO ROLL RECIPE | GIADA DE LAURENTIIS | FOOD …
From benedetta.is-a-chef.com
HAIKU TAMPA - FOOD MENU
From haikutampa.com
CABANAS GRILL - FOOD MENU
From cabanasgrill.com
HOW TO MAKE A KING CRAB AVOCADO ROLL | TOPSLSEAFOOD.COM
From topslseafood.com
CRAB & MANGO SPRING ROLLS WITH WAFU SAUCE | CANADIAN LIVING
From canadianliving.com
CRAB, AVOCADO AND MANGO ROLL | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
CRAB, AVOCADO AND MANGO ROLL | RECIPE | FOOD, MANGO SUSHI, …
From pinterest.ca
CRAB, AVOCADO AND MANGO ROLL – RECIPES NETWORK
From recipenet.org
JERK CRAB WITH MANGO AND AVOCADO - CTV
From more.ctv.ca
ORDER NOW FROM SUSHI KINGDOM AT 148 NEW JERSEY 73, NEWLY …
From doordash.com
CRAB AND MANGO STUFFED AVOCADO RECIPE | FOODAL
From foodal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love