Best Crab Salad With Asparagus Avocado And Lime Vinaigrette Recipes

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CRAB AND AVOCADO SALAD



Crab and Avocado Salad image

Make and share this Crab and Avocado Salad recipe from Food.com.

Provided by kiwidutch

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb jumbo lump crab meat
3 ripe avocados
2 tablespoons bruinoise red peppers
2 tablespoons bruinoise yellow peppers
2 tablespoons bruinoise red onions
6 sesame crackers
3 tablespoons wasabi aioli
1 cucumber, sliced thin
1 teaspoon black sesame seed
1 teaspoon slivered chives
5 cherry tomatoes
salt and pepper
1 tablespoon fresh lime juice

Steps:

  • Mix picked crabmeat with aioli, chives, salt and pepper.
  • Cut avocados in half.
  • Scoop out meat.
  • Mash slightly with a fork with lime juice, brunoise vegetables, salt and pepper.
  • On a plate, fan sliced cucumbers.
  • Place avocados in center.
  • Place crab on the avocado.
  • Sesame cracker on top.
  • with herbs or baby lettuce garnish.
  • Around the outside of the plate, dot aioli alternating with cherry tomatoes.
  • Sprinkle black sesame seeds.
  • And Serve.

CRAB AND AVOCADO SALAD



Crab and Avocado Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1/2 pound haricots verts or green beans, halved
2/3 cup low-fat plain yogurt
3 tablespoons low-fat mayonnaise
1 to 2 tablespoons fresh lemon juice
1/2 cup chopped fresh chives
1/4 cup chopped fresh basil
3 anchovy fillets, chopped
Freshly ground pepper
1/2 pound lump or claw crabmeat
1 Hass avocado, halved, pitted and diced
3 romaine hearts, chopped
1 1/2 cups whole-wheat croutons
1 pint cherry tomatoes, halved

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

CRAB SALAD WITH ASPARAGUS, AVOCADO, AND LIME VINAIGRETTE



Crab Salad With Asparagus, Avocado, and Lime Vinaigrette image

Make and share this Crab Salad With Asparagus, Avocado, and Lime Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons fresh lime juice
4 1/2 teaspoons rice wine vinegar
2 teaspoons grated lime zest
1 1/2 teaspoons peeled grated fresh ginger
1 1/2 teaspoons honey
3 tablespoons olive oil
3 tablespoons peanut oil
kosher salt
fresh ground black pepper
1 lb asparagus, tough bottoms snapped off
3/4 lb fresh cooked crabmeat, picked over for bits of shell and cartilage
2 heads bibb lettuce, leaves separated, washed, and dried
2 ripe avocados, halved, pitted, and peeled
1 red grapefruit, peeled and cut into segments

Steps:

  • Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
  • Season to taste with salt and pepper; set aside.
  • Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
  • As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
  • When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
  • Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
  • In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
  • Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
  • Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
  • Arrange a bundle of dressed asparagus next to the avocado half; divide the dressed crabmeat among the plates, draping it over the avocado and asparagus.
  • Garnish with the grapefruit sections and serve.
  • Serving suggestions: because the texture of this salad is soft, serve with crisp crackers or toasted bruschetta; also good beverage choice would be a Mimosa-orange juice and champagne.

Nutrition Facts : Calories 483.9, Fat 36, SaturatedFat 5.4, Cholesterol 35.7, Sodium 738.2, Carbohydrate 24.8, Fiber 10.9, Sugar 9.5, Protein 21.9

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

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.

IMITATION CRAB (SURIMI) AND AVOCADO SALAD



Imitation Crab (Surimi) and Avocado Salad image

Make and share this Imitation Crab (Surimi) and Avocado Salad recipe from Food.com.

Provided by Red_Apple_Guy

Categories     Crab

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 california avocado
8 ounces surimi (Crab flavor)
1 medium tomatoes, chopped
2 tablespoons fresh cilantro, chopped
1/4 onion, sliced
1/2 lime, juice of
salt & freshly ground black pepper

Steps:

  • Shred surimi and place in bowl.
  • Slice avocado in half and twist to open. Carefully Lodge a knife in the seed and twist to remove.
  • Score avocado into 1 inch by 1 inch sections and spoon into bowl.
  • Add tomato, onion slivers, and cilantro.
  • Squeeze 1/2 lime over the salad.
  • Salt and pepper to taste.
  • Stir well and serve.

LUMP CRAB - AVOCADO SALAD



Lump Crab - Avocado Salad image

Inspired by a delicious Crab-Avocado appetizer served at Chicago's famous Gibson's Steakhouse. The key is using good, fresh lump crab meat - I buy mine at Costco and it has always been great.

Provided by cpbaker

Categories     Crab

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb large lump crabmeat
1 stalk celery, sliced very thin
1 medium scallion, sliced very thin
1/4 small green pepper, finely diced
1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon small caper
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon ground mustard
1/8 teaspoon cayenne pepper (more or less to taste)
2 ripe avocados

Steps:

  • Lightly toss the chopped vegetables with the crab meat - try to minimize breaking up the lumps.
  • Stir the remaining ingredients together and toss into the crab-vegetable mixture.
  • Chill at least one hour.
  • Peel and halve the avocados. Place them on a bed of spring greens or butter lettuce.
  • Spoon the crab salad over the avocado halves. Garnish with lemon wedges.

Nutrition Facts : Calories 407, Fat 26.1, SaturatedFat 3.8, Cholesterol 93.7, Sodium 716.6, Carbohydrate 18.1, Fiber 7.2, Sugar 3, Protein 27.9

CRAB MANGO AND AVOCADO SALAD



Crab Mango and Avocado Salad image

This recipe is fantastic! So much flavor and so fresh. Such a beautiful presentation! I got this recipe from Simply Recipes and it a family favorite. I did not include the 1-2 hours to chill the salad prep time.

Provided by susie cooks

Categories     < 30 Mins

Time 23m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1 ripe mango, peeled, pitted and diced
1/4 cup water
1 teaspoon fresh lemon juice
salt & freshly ground black pepper
1 lb of fresh lump dungeness crabmeat, picked clean
1 1/2 tablespoons freshly squeezed lime juice
3 tablespoons extra virgin olive oil
1 tablespoon cilantro leaf, finely chopped
2 teaspoons mint leaves, finely chopped
1 tablespoon minced shallots or 1 tablespoon purple onion
1 medium sized mango, peeled, pitted, and diced
1 firm but ripe avocado, pitted, peeled, and diced
Tabasco sauce
salt & freshly ground black pepper
ruby red grapefruit section, peeled

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.

Nutrition Facts : Calories 368.3, Fat 22.3, SaturatedFat 3.1, Cholesterol 66.9, Sodium 341.1, Carbohydrate 23.8, Fiber 5.3, Sugar 15.8, Protein 21.4

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



Dungeness Crab Salad with Avocado, Beets, Crème Fraîche, and Lime image

Categories     Salad     Side     Roast     Lime     Crab     Avocado     Beet     Healthy     Kosher

Number Of Ingredients 14

3 bunches small to medium beets
3/4 cup extra-virgin olive oil
1/2 lemon, for juicing
1/4 cup finely diced shallots
3 tablespoons seeded, diced jalapeños
1/3 cup lime juice, plus a little extra for seasoning
1 Reed avocado, or 2 large Hass avocados
1 bunch watercress, cleaned, tough stems removed
3/4 pound picked-over steamed Dungeness crabmeat
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped cilantro
1/2 cup crème fraîche
A healthy pinch of freshly cracked black pepper
Kosher salt and freshly ground black pepper

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.

AVOCADO AND CRABMEAT SALAD



Avocado and Crabmeat Salad image

Make and share this Avocado and Crabmeat Salad recipe from Food.com.

Provided by Ang11002

Categories     Crab

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb fresh lump crabmeat
1 cup mayonnaise
1 lemon, cut in half
2 tablespoons finely chopped onions
1 garlic clove
1/4 cup chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 fully ripened avocados
2 medium cut tomatoes, cored and sliced in wedges

Steps:

  • Pick over crabmeat, removing any shell or cartilage.
  • In a bowl, combine crabmeat, mayo, juice of 1/2 lemon, onion, garlic, parsley, oregano, salt & pepper. Mix lightly.
  • Cut each avocado in half, peel and remove the pit. Cut each half into 6 to 8 wedges, squeezing remaining 1/2 lemon over slices to prevent discoloration.
  • Place crabmeat in center of large serving platter. Arrange avocado and tomato wedges alternately around crabmeat.
  • Sprinkle wedges lightly with salt.
  • Serve.

Nutrition Facts : Calories 510.1, Fat 35.8, SaturatedFat 5.3, Cholesterol 103.7, Sodium 908.5, Carbohydrate 29.1, Fiber 9, Sugar 6.3, Protein 24.1

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