Best Avocado Crabmeat Salad Recipes

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AVOCADO CRABMEAT SALAD



Avocado Crabmeat Salad 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

Time 15m

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 :

AVOCADO STUFFED WITH CRABMEAT MAISON, OR COLD CRAB SALAD



Avocado Stuffed With Crabmeat Maison, or Cold Crab Salad image

I made this recently when our supper club decided to brunch instead of supper; everyone loved it. The recipe comes from a cookbook from one of the oldest and most loved New Orleans fine dining restaurants (Galatoire's); it would be perfect for any brunch or luncheon. It calls for iceberg lettuce, which I usually hate, but they insist on using it b/c the dressing works better, so I did. Also, use very good crabmeat. I am not including the dressing recipe in the ingredients/directions b/c it makes more than you need for this salad, but I am writing it out here b/c it is simple and necessary (and you will want to drizzle it on the finished salad): Creole Mustard Vinaigrette 1/3 c red wine vinegar, 1/2 c creole mustard, 2/3 c vegetable oil, salt and pepper to taste, whisk together in small bowl.

Provided by larchie

Categories     Crab

Time 4h

Yield 8 serving(s)

Number Of Ingredients 15

2 large egg yolks
2 tablespoons red wine vinegar
1 tablespoon creole mustard (or 1 tablespoon any coarse grainy brown mustard)
1 teaspoon lemon juice, fresh
1 cup vegetable oil
1/4 cup nonpareil capers, drained
1 bunch green onion, chopped
1 tablespoon parsley, curly, fresh, chopped
salt
white pepper
1 lb lump crabmeat
4 avocados, ripe and soft
creole mustard vinaigrette (see above)
1 head iceberg lettuce, cut into large ribbons
2 large tomatoes, fresh and cut into wedges

Steps:

  • Crabmeat Maison:.
  • Combine egg yolks, vinegar, mustard, and lemon juice in mixing bowl, and whisk together (until well combined); whisk in oil slowly until emulsified (this might work better in food processor, but I did by hand).
  • Fold in capers, parsley, and onions, and season with salt and pepper. Chill for 2 to 4 hours.
  • Shortly before serving, gently fold in crabmeat, taking care not to break any of the lumps; set aside.
  • Stuffed Avocado Salad:.
  • Slice the avocados lengthwise, and remove the pits. Peel and set the 8 halves aside.
  • Create a bed of lettuce on 8 chilled plates. Nest the avocado halves in the center of the lettuce covered plates.
  • Evenly divide the Crabmeat Maison into the cavities of the avocados, forming little mounds.
  • Add a wedge of the tomato to each plate, and drizzle with the Creole Mustard Vinaigrette.
  • Serve immediately.

AVOCADO AND CRABMEAT SALAD



Avocado and Crabmeat Salad image

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

Provided by Ang11002

Categories     Crab

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb fresh lump crabmeat
1 cup mayonnaise
1 lemon, cut in half
2 tablespoons finely chopped onions
1 garlic clove
1/4 cup chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 fully ripened avocados
2 medium cut tomatoes, cored and sliced in wedges

Steps:

  • Pick over crabmeat, removing any shell or cartilage.
  • In a bowl, combine crabmeat, mayo, juice of 1/2 lemon, onion, garlic, parsley, oregano, salt & pepper. Mix lightly.
  • Cut each avocado in half, peel and remove the pit. Cut each half into 6 to 8 wedges, squeezing remaining 1/2 lemon over slices to prevent discoloration.
  • Place crabmeat in center of large serving platter. Arrange avocado and tomato wedges alternately around crabmeat.
  • Sprinkle wedges lightly with salt.
  • Serve.

Nutrition Facts : Calories 510.1, Fat 35.8, SaturatedFat 5.3, Cholesterol 103.7, Sodium 908.5, Carbohydrate 29.1, Fiber 9, Sugar 6.3, Protein 24.1

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