Crab Salad In Avocado No 2 Recipes

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.

CRAB AND AVOCADO SALAD

Steps:

• In a bowl, combine crab meat, avocado, apple and cilantro. Add lime juice, olive oil and Dijon mustard, season with freshly ground pepper and mix well.
• Arrange arugula in 4 bowls (about 1 1/2 cups per plate) and top with crab avocado mixture.

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.

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.

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.

CRAB SALAD IN AVOCADO NO 2

Steps:

• Mix mayo, soy, juice, wasabi and onion together, fold through the crab meat and pile into the prepared avocado.
• Serve immediately.

CRAB SALAD IN AVOCADO HALVES

Steps:

• Stir red onion, mayonnaise, coriander, 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.
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CRAB, AVOCADO & ROCKET SALAD

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.

AVOCADO CRABMEAT SALAD

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.