How to Cook Fish and Seafood - Recipes and Information
Custom Search

Recipes for Crab

Crab Stuffed Avocado Salad (Serves 4)

Crab Recipes, Starter Recipes, Quick & Easy Recipes

Seafood Recipes by Classification
Recipes for Fish
Recipes for Shellfish
Recipes for Crustaceans (Shrimp, Crab, Lobster...)
Recipes for Cephalopods (Squid, cuttlefish, octopus...)
Seafood Recipes by Course Type
Starter Recipes
Main Dish Recipes
Finger Food Recipes
Barbeque Recipes
Quick & Easy Seafood Recipes
Seafood Soup Recipes
Seafood Recipes by Country Cuisine
Asian Seafood Recipes
Italian Seafood Recipes
Greek Seafood Recipes
Thai Seafood Recipes
Japanese Seafood & Sushi Recipes
Mexican Seafood Recipes

Recipe Links
Seafood Recipes
Beef Recipes
Chicken, Duck & Turkey Recipes
Pork Recipes
Lamb Recipes
Vegetable Recipes
Pasta Recipes
Chocolate Recipes
Desert Recipes
General Recipe Sites
Fishing Websites
Top 100 Listed Recipes Sites

Crabmeat - Seafood packer and processor, canned, fresh and frozen Pasteurized Crabmeat, Blue Swimming Crab, Portunus Pelagicus, Soft Shell Crab, Stuffed Raw Crabmeat, Raw Crabmeat Portion

Cooking & Preparation Time:  Around 30 minutes  

Starfish Rating:

3/4 lb (340 g) lump crabmeat, or cooked shrimp, chopped if large
1/4 cup (60 ml) mayonnaise
1 1/2 tbsp (22 ml) fresh lemon juice
1 tbsp (15 ml) chopped fresh Italian parsley, tarragon or dill
Salt and pepper to taste
6 oz (165 g) mixed salad greens
1/2 cucumber, halved and thinly sliced
Lemon wedges
Drizzle of olive oil
2 large firm, ripe avocados

Pick through the crabmeat for cartilage, setting aside a few legs to garnish the plates.

Gently fold together the crabmeat (or shrimp), mayonnaise, lemon juice and parsley. Season lightly with salt and pepper.

Distribute the salad greens among dinner plates and top with the cucumber slices. Drizzle some lemon juice over the greens, then drizzle with a little olive oil and season with salt and pepper.

Cut the avocados in half and remove the pits, then carefully remove the peel. Place a half avocado on each bed of greens and pile crab salad in each cavity.

Garnish the plates with the reserved crab legs.

Printer Friendly Version



Privacy Policy  |  Cookie Policy