Lump Crab And Avocado Salad Food
JUMBO LUMP CRAB SALAD WITH PLANTAIN CHIPS AND AVOCADO
Steps:
- In a large bowl add all ingredients until blended, being careful not to shred crab meat. Serve in a mold on a chilled plate, garnish with plantain chips and sliced avocado.
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
Nutrition Facts : Calories 150, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 65 milligrams, Sodium 390 milligrams, Carbohydrate 5 grams, Fiber 3 grams, Protein 15 grams
LUMP CRABMEAT AND AVOCADO CROSTINI
LUMP CRABMEAT AVOCADO CROSTINI! Try this mouth watering recipe for you family and even the most discerning dinner guests.
Provided by Tiffany D.
Categories < 30 Mins
Time 20m
Yield 10 Crostini, 5 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 450 degrees F.
- Brush olive oil on both sides of the bread pieces, then toast for 5 minutes.
- Mash the avocado and season with salt, pepper, and chili pepper flakes.
- Combine crab meat, melted butter, and lemon juice. Season to taste.
- Top baguette slices with mashed avocado then and crab meat mixture.
- Garnish with freshly grated pepper and parsley.
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
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