Crab Salad Recipe
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Jumbo Lump Crab Avocado Salad
If you are looking for a simple recipe that still looks fabulous, look no further. This delicious recipe for crab and avocado salad is so simple a little child could do it. Mix the ingredients and use the avocado as a bowl... how much more simple can you get? The crab plays the lead here, with the avocado offering up some great support.
Make this terrific crab salad recipe when it is too hot to spend more than a couple minutes in the kitchen, even if you are not cooking. You can present this as an appetizer or even a light lunch. Present it with some edible flowers and you will have a dish that your guests will swear came from their favorite fancy restaurant. You can serve this dish for a formal or a casual meal or gathering. Make the most of its beautiful presentation of fresh, whole foods.
Since the avocados play such an important role in this crab salad recipe, you need to pick the right ones. If you are using them right after purchase, you want to find ones that are ripe but not overripe. If all you can find are hard avocados, you may need to wait until they ripen. When you look at them in the grocery store, pick off the stem on the end. If the color where the stem was is brown, it is too ripe. If it is yellow-green, it is not ripe enough. If it is bright green with a fleck or two of brown, and the fruit gives slightly when you squeeze it, take it home.
Avocado Stuffed with Crab Salad
Ingredients -
1 lime, zest grated finely; lime cut in half
2 Tablespoons olive oil
2 Tablespoons cilantro leaves, chopped
½ mango, peeled and diced
⅓ cup red onion, diced
½ pound jumbo lump crab meat
3 avocados, halved and pitted
Preparation:
Juice half of the lime into a bowl. Mix with the cilantro and olive oil. Whisk well. Add the mango, onion and lime zest. Toss to coat. Gently mix in the crab meat so it stays whole. Set aside.
Cut the avocados in half. Remove the pits. Squeeze the remaining half a lime over the avocado, using the lime half to spread it evenly over the top of the avocados so they do not turn color.
Toss the crab salad, taste for seasoning, and pile it evenly into each avocado half.
Serve immediately.
Note: To keep avocados from sliding on the plate, slice a small flat part off of the rounded skin so they will sit flat on the plate.
(Serves 6)
Photo Description:
Doesn't this look attractive? We piled our crab salad into half of an avocado to serve as a rustic, yet beautiful salad. The delicious, creamy avocado lends itself well to sweet lump crab meat, spicy red onion, and refreshing mango cubes. You can sprinkle some chives over the top as we did if you wish. We also plated it with some lemon wedges (or lime wedges if you prefer), mint leaves and some brightly colored pansy blossoms. This is a wonderful salad to make with fresh ingredients on a summer day.
