Best 8 Avocado And Crab Thermidor Easy Microwave Fix Recipes

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

AVOCADO, EGG, AND CRAB MASH

Steps:

• Mash avocado and egg together in a bowl. Stir crabmeat, mayonnaise, and mustard into the avocado mixture until evenly mixed. Season crab mixture with lemon pepper seasoning, garlic salt, cayenne pepper, and curry powder; stir.

CRAB & AVOCADO TOSTADAS

Steps:

• Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt. Leave to soften while you get everything else ready.
• Mix together the crabmeat, spring onions and half the chilli. Season with black pepper and set aside. Mash the avocado with the remaining lime juice, garlic and some seasoning. You can leave it quite chunky or mash it until smooth. Stir in the rest of the chilli.
• Bend each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top with the salad leaves, then mashed avocado. Finish with the crabmeat and drained pickled onion. Serve with lime wedges for squeezing over.

CRAB-STUFFED AVOCADOS

Steps:

• To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
• To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.

AVOCADO AND CRAB THERMIDOR (EASY MICROWAVE FIX)

Steps:

• Place butter in a bowl & microwave on HIGH for 30 seconds. Stir in flour & return to the microwave for 30 seconds.
• Pour milk into a sml jug or lrg coffee mug & heat on HIGH for 1 minute. Then gradually blend heated milk into butter/flour mixture. Cook on HIGH for 2 minutes, whisking every 30 seconds.
• Add next 5 ingredients (tomato puree thru salt & pepper) to the sauce & stir in the crabmeat.
• Sprinkle avocado flesh w/remaining lemon juice. Pile crabmeat filling into avocado halves & sprinkle w/Parmesan cheese.
• Place in a shallow dish & cook on HIGH for 3 minutes. Serve hot w/brown bread & butter.

CRAB THERMIDOR

Steps:

• In a large saucepan, melt butter. Stir in the flour, salt, paprika and nutmeg until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in process cheese and lemon juice until cheese is melted. Remove from heat; stir in cheddar cheese until melted. Stir in crab., Transfer to a greased 1-qt. baking dish. Sprinkle with additional paprika if desired. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

CRAB THERMIDOR

Steps:

• In a large sauepan, melt butter. Stir in the flour, salt, paprika and nutmeg until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add process cheese and lemon juice; stir until the cheese is melted. Remove from the heat and add cheddar cheese; stir until melted. Stir in crab.
• Transfer to a greased 1-qt. baking dish. Sprinkle with additional paprika if desired.
• Bake, uncovered, at 350F for 20-25 minutes or until bubbly.

AVOCADO AND CRAB MEAT MOUSSE

Steps:

• Split the avocados in half and remove and discard the pits. Cut away and discard the skins. Cut the flesh into cubes and put them in a bowl. Add the lemon juice and stir to coat the pieces so that they do not discolor. Set aside.
• In a small bowl, combine the gelatin and vinegar. When the gelatin is softened, scrape it onto the avocado.
• Put the avocado mixture and mayonnaise into the container of a food processor or electric blender and blend thoroughly. There should be about three cups.
• Scrape the mixture into a mixing bowl and add the salt, pepper, Tabasco sauce, mustard and anchovy paste. Blend thoroughly.
• Pick over the crab meat gently and carefully to remove all trace of shell and cartilage. Leave the lumps as large as possible. Add them to the avocado mixture and fold the crab meat in thoroughly.
• Brush a five-cup ring or decorative mold lightly on the inside with oil. Wipe out any excess oil.
• Pour and scrape the avocado and crab mixture into the mold. Smooth over the top. Cover and refrigerate overnight. Unmold and garnish the top, if desired, with a few tarragon leaves. Serve with tarragon sauce (see recipe).