Best Crab Salad With Asparagus Avocado And Lime Vinaigrette Recipes

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.

DUNGENESS CRAB SALAD WITH AVOCADO, BEETS, CRèME FRAîCHE, AND LIME

Steps:

• Preheat the oven to 400°F.
• Cut the leaves from the beets, leaving 1 inch of stem still attached. (Save the greens for another dish.) Clean the beets well, and toss them with 1 tablespoon olive oil and 1 teaspoon salt. Place the beets in a roasting pan with a splash of water in the bottom. Cover with foil, and roast 30 to 40 minutes, until tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut the beets into 1/2-inch wedges. Toss them in a medium bowl with 1 tablespoon olive oil, a generous squeeze of lemon juice, and a pinch of salt and pepper. Taste for seasoning.
• While the beets are in the oven, combine the shallots, jalapeños, lime juice, and 1/2 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in 1/2 cup plus 2 tablespoons olive oil. Taste for balance and seasoning.
• Cut the avocados in half lengthwise, remove the pit, and peel. Cut into 1/4-inch slices, and season with 1/2 teaspoon salt and freshly ground black pepper. Fan the avocado slices on one side of a chilled platter. Place the beets on the other side, and arrange the watercress in the center.
• Toss the crab gently with two-thirds of the jalapeño-lime vinaigrette, the parsley, and the cilantro in a large bowl. Taste the crab, and season with more salt or lime if you like. Pile the crab on the watercress, and top with the crème fraîche. Sprinkle a little cracked black pepper over the crème fraîche, and drizzle a little more vinaigrette over the avocado.

CRAB MANGO AND AVOCADO SALAD

Steps:

• Sauce directions:.
• Heat the olive oil in a small pan over medium heat. Add the mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender. Add water, bring to a boil and remove from heat. Stir in lemon juice. Pour the mixture into a blender and purée until smooth. Chill.
• Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée.
• Crab salad directions:.
• 1 In a bowl add the crab meat, 2 tsp of the cilantro, 1 tsp of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of olive oil, 10 drops of Tabasco sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. Set aside.
• 2 In a separate bowl add the mango, avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix gently with a spoon, taking care not to mush the avocado pieces.
• 3 Spoon some mango avocado mixture on to a chilled plate, gently mound some crab mixture over it. Garnish with cilantro leaves. For a tasty added touch if you have them, arrange peeled sections of sweet ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad.
• Alternatively you can use small tureens or desert bowls for individual molds, line the mold with plastic wrap, then layer the crab mixture and the mango avocado mixture. Chill in the refrigerator for 1 to 2 hours. When you are ready to serve, gently remove the salads from the molds onto individual plates. Serve the sauce 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.