Best Chile Lime Crab Salad With Tomato Avocado Recipes

AVOCADO AND LUMP CRAB SALAD

Avocado and Lump Crab Salad image

This stuffed avocado and lump crab salad is light and fresh, made with lime juice, olive oil, cilantro and red onion. So quick because there is no cooking involved!

Provided by Gina

Time 10m

Number Of Ingredients 9

Ingredients

1 medium Hass avocado (about 5 oz avocado)
4 oz lump crab meat
2 tbsp chopped red onion
1 1/2 tbsp fresh lime juice (from 1 lime)
1 tbsp chopped fresh cilantro
2 grape tomatoes (diced)
1/2 tsp olive oil
1/4 tsp salt and fresh black pepper
2 leaves butter lettuce (optional)

Steps:

In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste.
Add crab meat and gently toss.
Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad.
This makes 2 servings, place on two plates with lettuce if you wish and serve.

Nutrition Facts : ServingSize 1 avocado half w/ crab meat, Calories 178 kcal, Carbohydrate 9 g, Protein 9.5 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 50 mg, Sodium 447 mg, Fiber 5 g, Sugar 1 g

CHILE-LIME CRAB SALAD WITH TOMATO & AVOCADO

Chile-Lime Crab Salad With Tomato & Avocado image

Food & Wine 2008 Magazine, June 2008 edition. A fast & healthy classic combination. Sue Zemmanick, one of the best new chefs for 2008, mixes fresh crab, avocado and tomato with a vibrant, spicy dressing spiked with jalapeno peppers.

Provided by Manami

Categories Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

5 tablespoons fresh lime juice
2 1/2 tablespoons extra virgin olive oil
2 1/2 tablespoons vegetable oil
1 tablespoon very finely chopped jalapeno
1 tablespoon chopped fresh cilantro, plus
cilantro leaf, for garnish
1/2 tablespoon honey
1/2 teaspoon minced garlic
salt, to taste
fresh ground black pepper, to taste
1/2 lb lump crabmeat, picked over & all shells removed
1 1/2 Hass avocadoes, diced (1/2 inch)
1/3 cup minced red onion
1 large heirloom tomatoes, cut into four 1/2-inch-thick slices or 7 -8 cherry tomatoes
tortilla chips (my recipe #149816) or pita chips, for serving (my Ricotta-Garlic Pita Wedges)

Steps:

In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, honey and garlic.
Season the dressing with salt and pepper.
In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper.
In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
Place a tomato slice on each plate and season with salt.
Top with the avocado and the crab and garnish with the cilantro.
Drizzle the remaining dressing on top and serve with tortilla chips or pita chips.
*To make the same as the cover - spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.
**Rich crab and avocado demand a white wine with substantial body; at the same time, only a white with good acidity will stand up to Zemanick's sweet-spicy-tart dressing. Look for the silky 2006 Ramey Russian River Valley wine or the peach-scented 2005 Gallo of Sonoma Estate wine.

CHILI LIME AVOCADOS

Chili Lime Avocados image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 ripe Haas avocados
2 limes
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
Chopped chives or cilantro for garnish, optional

Steps:

Halve avocados and remove pit. Roll limes or heat in microwave for 10 seconds to get juices flowing. Halve the limes. Rub the avocado halves gently with 1/2 lime to retard the browning. Juice limes into small bowl and mix with sugar, chili powder and salt using a fork or small whisk. Add extra-virgin olive oil in a slow stream while mixing dressing. Pour dressing into the cavities of avocados, distributing it equally and serve. Garnish with chives or cilantro as an optional garnish.

CILANTRO-LIME CRAB SALAD IN AVOCADO HALVES

Cilantro-Lime Crab Salad in Avocado Halves image

Categories Salad Shellfish Vegetable No-Cook Quick & Easy Lime Crab Avocado Spring Cilantro Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

Ingredients

1/3 cup finely chopped red onion
3 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
3 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon grated lime peel
8 ounces crabmeat
1 ripe large avocado, halved, pitted, peeled Lime wedges

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.