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 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
CRAB AND AVOCADO SALAD IN A PITA
Steps:
- In a blender, puree the mayonnaise, roasted pepper, 1 tablespoon of the lemon juice, and the cayenne pepper. Set aside. In a medium bowl, toss together the crabmeat, avocado, onion, remaining lemon juice, salt, and pepper.
- Cut the top third off pita breads. Divide crabmeat mixture among pitas, drizzle with red pepper mayonnaise, and tuck some alfalfa sprouts into each sandwich. Tightly wrap in waxed paper and keep chilled up to 1 hour.
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 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.
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 :
CRAB SALAD WITH AVOCADO AND TOSTONES
Don't have a mallet to flatten the tostones? Just use a saucer, a spatula, or the flat bottom surface of a measuring cup.
Provided by Martha Stewart
Categories Appetizers
Time 35m
Yield Makes 36
Number Of Ingredients 9
Steps:
- Fill a large, heavy-bottomed pot with 2 inches oil, and heat over high heat until a deep-fry thermometer reaches 350 degrees. Working in 3 batches, fry plantains until golden, about 4 minutes, and transfer to a paper-towel-lined plate with a slotted spoon (return oil to 350 degrees between batches). Flatten plantains with a mallet until very thin. Return oil to 350 degrees. In batches, refry plantains until golden brown and crisp, about 3 minutes. Transfer tostones (the plantain chips) to a paper-towel-lined plate, and season with 1/4 teaspoon salt.
- Gently combine crabmeat, mayonnaise, avocado, lime juice, chives, and 1/2 teaspoon salt. Divide evenly among tostones, and garnish with radishes. Crab salad can be refrigerated, surface covered with plastic wrap, up to 8 hours. Tostones can be stored at room temperature, uncovered, up to 2 hours.
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