Lump Crab Avocado Salad Recipes
CRAB AND AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 314 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 552 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 22 grams
LUMP CRAB - AVOCADO SALAD
Inspired by a delicious Crab-Avocado appetizer served at Chicago's famous Gibson's Steakhouse. The key is using good, fresh lump crab meat - I buy mine at Costco and it has always been great.
Provided by cpbaker
Categories Crab
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Lightly toss the chopped vegetables with the crab meat - try to minimize breaking up the lumps.
- Stir the remaining ingredients together and toss into the crab-vegetable mixture.
- Chill at least one hour.
- Peel and halve the avocados. Place them on a bed of spring greens or butter lettuce.
- Spoon the crab salad over the avocado halves. Garnish with lemon wedges.
Nutrition Facts : Calories 407, Fat 26.1, SaturatedFat 3.8, Cholesterol 93.7, Sodium 716.6, Carbohydrate 18.1, Fiber 7.2, Sugar 3, Protein 27.9
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