Crab Avocado Salad With Fruit Salsa Food

CRAB SALAD WITH MANGO SALSA

Steps:

• NOTES: You will need 4 parfait glasses or large wine glasses.
• For the mango salsa: Combine the fruit cups and remaining salsa ingredients in a bowl and set aside.;
• In each parfait glass, layer 1/2 cup shredded lettuce, 1/4 cup lump crabmeat, and 2 tablespoons sour cream. Repeat layering to use up all ingredients.
• Serve with sliced limes on top.

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 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 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.

CRAB & AVOCADO SALAD WITH FRUIT SALSA

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.

CRAB MANGO AND AVOCADO SALAD

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.

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.

CRAB TOWERS WITH AVOCADO & GAZPACHO SALSAS RECIPE

Steps:

• 1. FOR THE CRABMEAT SALAD: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt, and pepper together in a small bowl. Measure 3 tablespoons of the vinaigrette into a medium bowl and mix with the mayonnaise. Add the crabmeat to the mayonnaise mixture and toss to coat. Cover with plastic wrap and refrigerate until needed. Set the remaining vinaigrette aside. 2. FOR THE GAZPACHO SALSA: Toss the yellow bell pepper, cucumber, tomato, celery, red onion, jalapeño, cilantro, salt, pepper, olive oil, and sherry vinegar in a medium bowl and set aside. 3. FOR THE AVOCADO SALSA: Toss the avocado, coriander, salt, pepper, and lime juice in a medium bowl and set aside. 4. TO ASSEMBLE: Place a 3-inch-wide round biscuit cutter in the center of an individual plate. Use a slotted spoon to press 1/3 cup of the Avocado Salsa into the bottom of the cutter using the back of a soup spoon. Lift the cutter off the plate slightly to reveal some but not all of the avocado. Holding the cutter aloft, press 1/3 cup of the Crabmeat Salad evenly into the cutter on top of the avocado. Lift the cutter farther to reveal some but not all of the crab salad. Holding the cutter aloft, use a slotted spoon to press 1/3 cup of the Gazpacho Salsa evenly into the cutter on top of the crab. Gently lift the cutter up and away from the plate to reveal the crab tower. Repeat the procedure five more times with the remaining ingredients. 5. Dress the frisée with the remaining champagne vinaigrette. Place a few sprigs of the dressed frisée on top of each crab tower and arrange the orange segments, if using, around the towers. Serve immediately.

CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

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.