AVOCADO AND LUMP CRAB SALAD
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
AVOCADOS STUFFED WITH SHRIMP AND CRAB SALAD
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a bowl, mix together the shrimp, crabmeat, mayonnaise, chopped parsley, chopped radishes, chopped celery, shallots, lemon juice, cayenne, 1/2 teaspoon salt and a few grinds of pepper.
- Halve and seed the avocados. Use a spoon to scoop out most of the flesh, leaving 1/4 inch behind. Chop the avocado flesh and gently mix it into the seafood salad. Add salt and pepper to taste. Spoon the seafood salad into the avocado halves.
- Toss the arugula with the sliced celery, sliced radishes, parsley leaves, olive oil and a pinch of salt. Divide among 8 plates; nestle the avocado halves on top. Serve with lemon wedges on the side.
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.
AVOCADO CRABMEAT SALAD
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
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 :
CRAB AND AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 314 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 552 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 22 grams
AVOCADO STUFFED WITH CRAB-MANGO SALAD
Steps:
- Squeeze the juice from 1 half of the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the avocados.
- Cut the avocados in half and remove pit. Squeeze the remaining lime half over the avocado flesh, using the lime half to spread it evenly, in order to keep them from turning black.
- Toss the crab salad, check for seasoning, and mound into the avocado halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds, if that's your thing.) Serve right away.
SHRIMP AND CRAB MACARONI SALAD
This salad is a summertime staple in our house. If you want to splurge, go ahead and use real crab. -Darla Andrews, Boerne, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, mustard, sugar, Old Bay, garlic powder, salt and pepper. In a large bowl, combine crabmeat, shrimp, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 269 calories, Fat 19g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 552mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
CRAB, AVOCADO & ROCKET SALAD
Native British crab is at its best from April to December, and this seasonal salad makes the most of its delicate flavour
Provided by CJ Jackson
Categories Afternoon tea, Lunch, Main course, Supper
Time 10m
Yield Serves 4 as a main course, 8 as a starter
Number Of Ingredients 7
Steps:
- Put the crabmeat in a glass or metal bowl. Check for any shards of shell. Tip the brown crabmeat into a small bowl. Stir in the crème fraîche and ½ the lemon juice until smooth. Lightly season, then set aside.
- Cut the tomatoes in half, or into quarters if large. Cut the avocado in half lengthways and remove the stone. Peel off the skin, then cut into thin slices. Put the rocket, tomatoes and avocado into a large bowl. Squeeze over the remaining lemon juice and the olive oil. Season, then toss until the salad is coated with the dressing.
- Arrange the salad onto serving plates. Scatter over the white crabmeat, drizzle with crème fraîche dressing and serve straight away.
Nutrition Facts : Calories 419 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.24 milligram of sodium
AVOCADO CRAB BOATS
These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. -Frances Benthin, Scio, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves., Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.
Nutrition Facts : Calories 325 calories, Fat 28g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 427mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 6g fiber), Protein 13g protein.
CILANTRO-LIME CRAB SALAD IN AVOCADO HALVES
Steps:
- Stir red onion, mayonaise, cilantro,2 teaspoons lime juice,cumin and lime peel in a medium bowl to blend. Mix in crabmeat. Season with Salt and pepper. Brush avocado halves with 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.
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