JICAMA SLICES WITH AVOCADO AND CRAB SALAD
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Peel and slice the jicama into 1 by 3-inch strips about 1/8-inch thick; you should have 20 to 24 slices total. Cover with a damp towel and set aside.
- Cut the avocados in half and remove the pits. Scoop the pulp into a bowl and mash with a fork. Add the tomato, bell pepper, jalapeno, salt, and lemon juice, and mix well. Taste and adjust the salt and lemon juice. Stir in the crabmeat.
- Spread 1 tablespoon of the salad on each jicama slice, or serve as a dip with jicama as the crudite. This is not a make-ahead dish.
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
CRAB SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
- In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
- Serve on toasted rolls or on a bed of lettuce.
JICAMA AND AVOCADO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
- Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.
CRAB SALAD WITH JICAMA, AVOCADO AND EDAMAME
Make and share this Crab Salad With Jicama, Avocado and Edamame recipe from Food.com.
Provided by dicentra
Categories Crab
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan of boiling salted water, cook the edamame until tender, about 5 minutes.
- Drain and cool under running water, then pat dry.
- Transfer the edamame to a bowl and add the crab, jicama, avocado, scallions, olive oil and lime juice.
- Season with salt and pepper, toss gently and serve.
Nutrition Facts : Calories 237.2, Fat 16.2, SaturatedFat 2.2, Cholesterol 33.4, Sodium 177.5, Carbohydrate 10, Fiber 5.3, Sugar 0.7, Protein 15.1
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 SALAD
Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.
Provided by Christine
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 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
JICAMA AND AVOCADO SALAD WITH LIME DRESSING
Thought this sounded wonderfully delicious and perfect for summer! Recipe source: Bon Appetit (June 1985)
Provided by ellie_
Categories Lime
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a jar, mix together first 5 ingredients and then whisk in oil;set aside.
- Line salad bowl (or individual plates) with lettuce leaves.
- Top with tomatoes and jicama slices.
- Add avocado and olives and then top with lime.
- Toss with dressing.
More about "crab salad with jicama avocado and edamame food"
CHILE-LIME CRAB SALAD WITH TOMATO AND AVOCADO
From foodandwine.com
JICAMA CANAPES WITH AVOCADO AND CRAB SALAD - LOS ANGELES TIMES
From latimes.com
Servings 36Total Time 50 minsEstimated Reading Time 6 mins
- Peel and slice the jicama into one-eighth-inch thick slices. Cut the slices into 1- by 3-inch strips or use a small decorative cookie cutter to cut out shapes. Cover the slices with a damp towel to keep fresh.
- Cut the avocados in half and remove the pits. Scoop the pulp into a medium bowl and mash with a fork. Add the tomato, red pepper, jalapeno, salt and 2 teaspoons lime juice.
- Gently break the crab into small pieces, setting aside a few larger pieces to cut up for garnish. Stir about 1 cup crabmeat into the salad.
- Spoon 1 tablespoon of the salad on each jicama slice and arrange the topped slices on a platter.
CRAB AND AVOCADO SALAD RECIPE | GEOFFREY ZAKARIAN
From foodnetwork.com
Author Geoffrey ZakarianSteps 6Difficulty Intermediate
ROASTED-BEET-AND-AVOCADO SALAD - FOOD & WINE
From foodandwine.com
CRAB SALAD WITH JICAMA, AVOCADO AND EDAMAME RECIPE
From recipegoulash.cc
FOODCOMBO
CRAB SALAD WITH JICAMA, AVOCADO AND EDAMAME - LUNCHLEE
From lunchlee.com
CRAB SALAD RECIPES
From allrecipes.com
JICAMA, AVOCADO, AND ORANGE SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
AVOCADO AND LUMP CRAB SALAD RECIPE - SKINNYTASTE
From skinnytaste.com
SMOKIN FINS CHANDLER MENU PRICES - MENUCOLLECTORS.COM
From menucollectors.com
BEST CRAB MEAT SALAD RECIPE - HOW TO MAKE CRAB MEAT SALAD
From delish.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