AVACADO CRAB SALAD RECIPES

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CRAB AND AVOCADO SALAD RECIPE - FOOD.COM



Crab and Avocado Salad Recipe - Food.com image

Make and share this Crab and Avocado Salad recipe from Food.com.

Total Time 30 minutes

Prep Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 13

1 lb jumbo lump crab meat
3 ripe avocados
2 tablespoons bruinoise red peppers
2 tablespoons bruinoise yellow peppers
2 tablespoons bruinoise red onions
6 sesame crackers
3 tablespoons wasabi aioli
1 cucumber, sliced thin
1 teaspoon black sesame seed
1 teaspoon slivered chives
5 cherry tomatoes
salt and pepper
1 tablespoon fresh lime juice

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.

Nutrition Facts : Calories 386.5, FatContent 25, SaturatedFatContent 3.7, CholesterolContent 88.7, SodiumContent 384.8, CarbohydrateContent 20.5, FiberContent 11.1, SugarContent 3.4, ProteinContent 24.8

AVOCADO CRABMEAT SALAD RECIPE: HOW TO MAKE IT



Avocado Crabmeat Salad Recipe: How to Make It image

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

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 2 servings.

Number Of Ingredients 9

1/2 cup flaked crabmeat, cartilage removed or imitation crabmeat
1/2 cup chopped lettuce
1/3 cup diced celery
1/2 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon paprika
1 tablespoon mayonnaise
1 large ripe avocado, peeled, pitted and halved

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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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