Best Crab Avocado Salad With Fruit Salsa Recipes

CRAB TOWERS WITH AVOCADO & GAZPACHO SALSAS RECIPE

Steps:

• 1. FOR THE CRABMEAT SALAD: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt, and pepper together in a small bowl. Measure 3 tablespoons of the vinaigrette into a medium bowl and mix with the mayonnaise. Add the crabmeat to the mayonnaise mixture and toss to coat. Cover with plastic wrap and refrigerate until needed. Set the remaining vinaigrette aside. 2. FOR THE GAZPACHO SALSA: Toss the yellow bell pepper, cucumber, tomato, celery, red onion, jalapeño, cilantro, salt, pepper, olive oil, and sherry vinegar in a medium bowl and set aside. 3. FOR THE AVOCADO SALSA: Toss the avocado, coriander, salt, pepper, and lime juice in a medium bowl and set aside. 4. TO ASSEMBLE: Place a 3-inch-wide round biscuit cutter in the center of an individual plate. Use a slotted spoon to press 1/3 cup of the Avocado Salsa into the bottom of the cutter using the back of a soup spoon. Lift the cutter off the plate slightly to reveal some but not all of the avocado. Holding the cutter aloft, press 1/3 cup of the Crabmeat Salad evenly into the cutter on top of the avocado. Lift the cutter farther to reveal some but not all of the crab salad. Holding the cutter aloft, use a slotted spoon to press 1/3 cup of the Gazpacho Salsa evenly into the cutter on top of the crab. Gently lift the cutter up and away from the plate to reveal the crab tower. Repeat the procedure five more times with the remaining ingredients. 5. Dress the frisée with the remaining champagne vinaigrette. Place a few sprigs of the dressed frisée on top of each crab tower and arrange the orange segments, if using, around the towers. Serve immediately.

CRAB AND AVOCADO SALAD

Steps:

• Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
• Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
• Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
• Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

CRAB AND AVOCADO SALAD WITH PANCETTA

Steps:

• Working in batches, cook the pancetta in a large nonstick skillet over medium heat, turning occasionally, until crisp, about 6 minutes. Drain on paper towels; set aside.
• Meanwhile, make the dressing: Combine the mayonnaise, sour cream, parsley, tarragon, chives, anchovy, garlic, lemon juice and 1/4 teaspoon salt in a blender; puree until smooth.
• Combine the lettuce, arugula, hearts of palm, crabmeat and avocado in a large bowl. Add the dressing, 1/4 teaspoon salt and a few grinds of pepper and toss. Serve topped with the pancetta.

CILANTRO-LIME CRAB SALAD 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.