Best 12 Crab And Avocado Salad Recipes

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.

CRAB SALAD WITH ASPARAGUS, AVOCADO, AND LIME VINAIGRETTE

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.

CRAB AND AVOCADO SALAD

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.

IMITATION CRAB (SURIMI) AND AVOCADO SALAD

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.

CHILLED SWEET CORN BROTH WITH CRAB AND AVOCADO SALAD

Steps:

• Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.
• Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and chill.

CRAB AND AVOCADO SALAD IN A PITA

Steps:

• In a blender, puree the mayonnaise, roasted pepper, 1 tablespoon of the lemon juice, and the cayenne pepper. Set aside. In a medium bowl, toss together the crabmeat, avocado, onion, remaining lemon juice, salt, and pepper.
• Cut the top third off pita breads. Divide crabmeat mixture among pitas, drizzle with red pepper mayonnaise, and tuck some alfalfa sprouts into each sandwich. Tightly wrap in waxed paper and keep chilled up to 1 hour.

CELERY ROOT, ENDIVE, AVOCADO AND BLUE CRAB SALAD

Steps:

• Prepare dressing: In a medium bowl, combine shallots, lemon juice, salt and black pepper. Allow to sit for 5 minutes, then gradually whisk in the vegetable oil and olive oil. Add the heavy cream and cayenne pepper, stirring to blend. Adjust seasonings to taste.
• Peel and core the apple, and cut into 1/8-inch matchsticks. Place in a large mixing bowl with the celery root, endive and 10 ounces of the crab. Add about half of the dressing, and toss to coat; add more dressing, if desired. Add the chives, 1 tablespoon of the celery leaves and all but 1 tablespoon of the parsley. Add additional lemon juice and salt and pepper as desired, to taste.
• To serve, peel avocado and slice into thin wedges. Place in a medium bowl, and toss with just enough olive oil to coat the wedges. Season with salt and pepper to taste. Divide the avocado among six plates. Divide the celery root mixture among plates, placing it on top of the avocado but allowing some of the avocado to show at one side. In a small bowl, combine the remaining crab meat, parsley and celery leaves. Add 1/2 tablespoon of the dressing, and toss to combine; reserve the remaining dressing for another use. Place a spoonful of crab mixture on top of each salad as garnish. Serve immediately.

COCONUT GRILLED OCEAN TROUT, AVOCADO, CRAB, AND POMELO SALAD WITH ROASTED CHILE DRESSING

Steps:

• In a medium pot over medium-high heat combined 2 tins (800 ml) of coconut milk, lemongrass, ginger, lime leaves, green chilies, and the fish sauce. Bring the mixture to a boil. Once boiled, remove from the heat and let cool.
• Cut Trout into 6 even pieces and place them into a deep tray and pour the chilled coconut marinade over the top. Leave the trout to marinade covered in the fridge over night.
• The next day, place seasoned trout with salt and oil the pans. Place the trout in and leave for a minute.
• In 2 large cast iron pans or regular non-stick pans over low-medium heat fry fish for about 4 minutes. Turn the heat back up and leave for 2 to 3 minutes. Take the trout out of the pan and let rest for a minute.
• In a wok on medium heat with 2 liters of peanut oil and bring up to between 160 degrees-180 degrees C. Place the chilies into the wok and fry for around 20 seconds. Take out and place on paper towel to dry. Then fry the shallots. Once the shallots come out and are placed onto a paper towel, use a fork to fluff it up and then season with salt and give a light dusting of icing sugar to enhance and balance the flavor.
• In a small pot placed the sliced garlic pour 200 ml of milk over the top and bring to a boil. Strain off and then run under cold water to rinse excess milk. Then put the garlic into a clean small pot and pour in cold oil to cover an inch above. Place on high heat and bring it to a boil quickly. Turn it to medium heat and let cook until garlic is ready. Once it starts to turn a light golden, stand by it and have a strainer and a container ready that is not going to melt when you strain off the hot oil. Lay out on a paper towel.
• In a medium sauce pan bring the palm sugar and water to a boil and let cool for 20 minutes before you make the dressing.
• In a food processor and place in half of the fried ingredients and blitz until it is like a powder, then slowly pour in half of the palm sugar water and blitz for a minute. In a large mixing bowl pour mixture and repeat with the remainders. Add the lime juice and fish sauce and reserve on the side until needed.
• In 6 separate mixing bowls, evenly divide the red onion, spring onion, chili, crab, avocado, pomelo, Thai basil, and coriander. Reserve on the side.
• In a small bowl, add all the ingredients and mix well. Reserve on the side.
• Serve the trout alongside the salad and dressing of choice.

CHILE-LIME CRAB SALAD WITH TOMATO AND AVOCADO

Steps:

• 1. In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper. 2. In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper. 3. Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips. Notes Variation: To replicate our cover recipe, spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve. Suggested Pairing Rich crab and avocado demand a white wine with substantial body; at the same time, only a white with good acidity will stand up to Zemanick's sweet-spicy-tart dressing. The cool temperatures in Sonoma's Russian River Valley and Sonoma Coast appellations result in Chardonnays with a firm line of acidity under their rich fruit.

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.

CRAB, TOMATO AND AVOCADO SALAD

Steps:

• Place the tomatoes on serving plates or a large platter in a scattered single layer. Cut the avocados in half and remove the pits, then remove the avocado flesh, cut or tear it into pieces and scatter over the tomatoes. Distribute the crabmeat evenly over the tomatoes and avocado, breaking the larger chunks up a bit. Mix the olive oil, tarragon and some salt in a bowl with a spoon, then drizzle it over the salad. Sprinkle a healthy amount of salt over everything as well, before serving at room temperature.

CRAB SALAD WITH SWEET PEPPERS AND AVOCADO IN ENDIVE

Steps:

• 1. Drain crab; squeeze dry. Stir mayonnaise with zest and cayenne in a small bowl. Seed pepper and finely dice ¼ cup (50 mL); set remainder aside for garnish. Add diced pepper to mayonnaise mixture along with crab and green onion. Stir gently; mixture can be covered and promptly refrigerated for up to a day. 2. Near to serving time, separate endives into individual spears, about 30 in total. (Use endive hearts in tossed salad.) Peel avocado and dice half. Slice remainder into numerous thin lengths; slice reserved red pepper into thin slices. 3. Stir diced avocado into crab mixture. Fill white areas of spears, dividing equally. Do not overfill to keep from being messy to eat. Garnish with a piece of avocado and a pepper slice. Sprinkle some of the spears with coriander.