Crabacado Salad Recipes

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.

Steps:

• Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves., Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.

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.

Steps:

• In a bowl, blend together mayo, sour cream, mustard, lemon juice and Worcestershire.
• Stir in celery, capers, minced egg, pimiento and parsley.
• Chill.
• Arrange leaf lettuce on four salad plates.
• Place one avocado half on each plate.
• Reserve a little crab for garnish and divide remaining between the between the 4 avocado halves, placing the crabmeat in the cavities of the avocadoes.
• Spoon a fourth of the dressing over each avocado.
• Place one piece of reserved crab on top.
• Sprinkle each salad lightly with paprika.
• Cut each tomato in half lengthwise.
• Place one-half of the tomato on the lettuce at each end of the avocado.
• Cut each artichoke heart in half lengthwise and place on each side of the avocado.
• Cut each egg in quarter wedges and place on each corner of the salad platter.
• Place one black olive alongside each quarter of egg.
• Serve immediately.

Steps:

• For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.
• Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za'atar bread (see below) and Chermoula-marinated mackerel (see 'Goes well with').

Steps:

• Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
• When you're ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into 1/2-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
• Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.

Steps:

• 1. In mixing bowl, blend together mayonnaise, sour cream, mustard, lemon juice, and Worcestershire. Stir in celery, capers, minced egg, pimiento, and parsley. Chill. 2. Arrange leaf lettuce on four salad plates. Place one avocado half on each plate. Reserve a little crab for garnish; divide remaining between the four avocado halves. Spoon a fourth of the dressing over each avocado. Place one piece of reserved crab on top. Sprinnkle each salad lightly with paprika. 3. Cut each tomato in half lengthwise. Place one-half of the tomato on each end of the avocado. Cut each artichoke heart in half lengthwise, starting at the stem end, and place on each side of the filled avocado. Cut each hard-cooked egg in quarter wedges and place on each corner of the salad platter. Place on whole black olive alongside each quarter of the egg. Serve immediately.

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.

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.