Crabacado Salad Recipes

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.

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.

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.

Steps:

• In a bowl, blend together mayo, sour cream, mustard, lemon juice and Worcestershire.
• Stir in celery, capers, minced egg, pimiento and parsley.
• Chill.
• Arrange leaf lettuce on four salad plates.
• Place one avocado half on each plate.
• Reserve a little crab for garnish and divide remaining between the between the 4 avocado halves, placing the crabmeat in the cavities of the avocadoes.
• Spoon a fourth of the dressing over each avocado.
• Place one piece of reserved crab on top.
• Sprinkle each salad lightly with paprika.
• Cut each tomato in half lengthwise.
• Place one-half of the tomato on the lettuce at each end of the avocado.
• Cut each artichoke heart in half lengthwise and place on each side of the avocado.
• Cut each egg in quarter wedges and place on each corner of the salad platter.
• Place one black olive alongside each quarter of egg.
• Serve immediately.

Steps:

• Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

Steps:

• In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.