CRAB AND AVOCADO DUET
Steps:
- Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
- Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
- Excellent source of: Protein
- Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium
Nutrition Facts : Calories 150, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 65 milligrams, Sodium 390 milligrams, Carbohydrate 5 grams, Fiber 3 grams, Protein 15 grams
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.
CRAB-STUFFED AVOCADOS
We enjoy having this creamy and crunchy salad out on our deck on summer evenings. And it goes together in minutes flat! -Gail VanGundy, Parker, Colorado
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first 8 ingredients. Spoon onto avocado halves. Serve immediately.
Nutrition Facts : Calories 326 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 654mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 17g protein.
CRABMEAT AND AVOCADO PROFITEROLES RECIPE
Provided by akselden
Number Of Ingredients 20
Steps:
- For the crabmeat and avocado salad: Place the crabmeat in a bowl and combine with the avocado, lime juice, buttermilk, chives and cilantro. Season generously with salt, pepper and cayenne. For the dough: Preheat oven to 450°. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with wooden spoon or paddle to incorporate. Return the saucepot to high heat and cook, stirring for about one minute. The mixture will form a ball and coat the pan with a thin film. Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until dough gets thick and ribbony. Fit a pastry bag with a round tip #5 and fill with the warm dough. Line a heavy cookie sheet with parchment paper. Pipe about 40-50 1 inch mounds about 2 inches apart. Bake for 10-15 minutes, until golden and puffed. Reduce heat to 350° and bake for another 10 minutes or until they are golden brown and there is no sign of moisture in the crevices. Use when cool or freeze wrapped in a plastic bag for 2-3 months. To assemble: Using a serrated knife, cut the profiteroles in half and fill with the crabmeat and avocado filling Arrange on a platter and serve immediately.
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CRAB OMELET WITH AVOCADO AND HERBS - OUR SALTY KITCHEN
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4.9/5 (15)Calories 557 per servingCategory Breakfast, Main Dish
- Crack the eggs into a small bowl. Add the chives, parsley, salt, and pepper to the eggs, then whisk with a fork until frothy.
- Heat a 10" non-stick skillet over medium heat. Add the butter, and swirl until it melts then foams. Once the foam subsides, pour the whisked eggs into the pan. Swirl the pan to cover the bottom with an even layer of eggs.
- Saute the eggs over medium heat until the edges are firm and the center is just barely cooked through, 3-4 minutes. Deflate any large bubbles with the tines of a fork.
- Sprinkle half the parmesan cheese over one half of the omelet. Top the cheese with the lump crab meat, then sprinkle with green onions. Layer the avocado over the green onions, then top with the remaining parmesan cheese.
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