Best Crab Avocado And Mango Roll Recipes

Crab Avocado Mango Stack image

Provided by Elizabeth W.

Categories Crab

Time 30m

Yield 2 Stacks, 4 serving(s)

Number Of Ingredients 14

2 ripe Hass avocadoes, sliced
2 mangoes, chopped
2 tablespoons chopped red onions
1/4 jalapeno pepper, minced
1/2 red bell pepper, chopped
10 ounces jumbo lump crab meat
1/4 cup mayonnaise
1 tablespoon capers
1 teaspoon coarse grain mustard
1/2 teaspoon Worcestershire sauce
1/2 lemon, juiced
1/2 teaspoon cajun seasoning
1 teaspoon minced garlic
1 teaspoon Tabasco sauce

Steps:

Mix last 8 ingredients (mayo through Tabasco), & refrigerate.
Use a dual open ended cylindrical mold to form the stacks. (If you don't have a mold, use an empty clean soup or veggie can with both ends removed.) Place the mold onto the serving plate.
(use half of the ingredients in each mold).
Gently push down the avocado slices into the bottom of the mold.
Mix together the mango, jalapeno, red bell pepper, & red onion, then gently push down on top of the avocado layer.
Gently toss the crab with the refrigerated mayo mix (remoulade), then gently push down on top of the mango layer.
Carefully slide the mold off of the stack and chill until ready to serve.
Serve cold.

Nutrition Facts : Calories 345, Fat 16.9, SaturatedFat 2.5, Cholesterol 59.5, Sodium 400, Carbohydrate 37.2, Fiber 8, Sugar 25.2, Protein 16.1

Crab, Mango, and Avocado Salad with Citrus Dressing image

Provided by Elizabeth Horton de Meza

Yield Makes 4 servings

Number Of Ingredients 10

3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel
3 tablespoons olive oil
1/2 red onion, sliced paper-thin
1 pound fresh lump crabmeat, picked over, separated into chunks
1 large (15- to 16-ounce) mango, peeled, pitted, sliced
1 large avocado, halved, pitted, peeled, sliced
12 large Boston lettuce leaves

Steps:

Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

Crab, Avocado, & Mango Sushi Roll image

Provided by Jfoxe

Categories Crab

Time 27m

Yield 24 rolls, 6 serving(s)

Number Of Ingredients 10

1 lb lump crabmeat, drained and patted dry with paper towels
1/4 cup mayonnaise
4 teaspoons lemon juice
4 teaspoons light brown sugar
5 cups cooked sushi rice
4 toasted nori, sheets*
1 avocado, seeded, peeled and cut into thin slices
1 mango, peeled and cut into thin slices
1/2 red bell pepper, cored, seeded and cut into thin slices
1/4 cup black sesame seed

Steps:

In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar.
Place a piece of plastic wrap on the sushi mat. Using wet fingers, spread 1 1/4 cups of the rice evenly over the plastic wrap to form a rectangle slightly smaller than the sushi mat.
Lay a sheet of nori over the rice. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top.
Top the crab mixture with 1/4 of the avocado slices, 1/4 of the mango slices, and 1/4 of the red bell pepper slices.
Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the plastic wrap.
Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds.
To serve, using a sharp, damp knife, slice each cylinder into 6 pieces (re-wet the knife after each slice). Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
Cook's Note: For spicier rolls, substitute the red bell pepper with 2 seeded and thinly sliced jalapenos.

Nutrition Facts : Calories 388, Fat 12.6, SaturatedFat 1.8, Cholesterol 59.9, Sodium 367.4, Carbohydrate 47.7, Fiber 5.2, Sugar 9.5, Protein 21.9

Crab and Avocado

Provided by Cat Cora

Categories main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 17

2 cups canola oil
1/2 pound Maine or Dungeness crabmeat
3 tablespoons red onion, finely chopped
2 tablespoons scallions, thinly slices
1 1/2 tablespoon red bell pepper, finely diced
1/4 cup mayonnaise or aioli
1 tablespoon Tabasco
1 1/4 cup breadcrumbs, divided (preferably Panko)
2 Tbs cup lemon juice
1 1/2 tablespoon Worcestershire
1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 beaten egg
2 mangos
2 cups water
1 teaspoon confectioner sugar

Steps:

In a 10 inch saute pan, heat 1 cup canola oil on high heat. Test readiness with a piece of bread. Turn heat to medium. Check temperature with thermometer - it should read 375 degrees F. In a medium mixing bowl, combine crab, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the breadcrumbs, lemon juice and Worcestershire sauce. Mix until fully incorporated. Make 3 ounce cakes and dredge in the flour, then egg and the remaining breadcrumbs. Lay the cakes in the oil and pan-fry for 5 to 6 minutes. Remove and place on a paper towel and season with salt in a mixing bowl.
In a medium mixing bowl, combine all ingredients. Mix well and refrigerate until ready to use.
In a blender combine ingredients and mix until smooth. Refrigerate until ready to use.
To serve crab cakes, spoon puree onto the plate in a small pool. Slice the cake in half and lay the bottom portion in the puree. Spoon avocado salsa on top and place the top of the cake on the avocado like a sandwich. Top with a small amount of avocado and garnish with cilantro leaf.