Avocado Crabmeat Salad Recipes

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AVOCADO AND LUMP CRAB SALAD



Avocado and Lump Crab Salad image

This stuffed avocado and lump crab salad is light and fresh, made with lime juice, olive oil, cilantro and red onion. So quick because there is no cooking involved!

Provided by Gina

Categories     Appetizer     Lunch

Time 10m

Number Of Ingredients 9

1 medium Hass avocado (about 5 oz avocado)
4 oz lump crab meat
2 tbsp chopped red onion
1 1/2 tbsp fresh lime juice (from 1 lime)
1 tbsp chopped fresh cilantro
2 grape tomatoes (diced)
1/2 tsp olive oil
1/4 tsp salt and fresh black pepper
2 leaves butter lettuce (optional)

Steps:

  • In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste.
  • Add crab meat and gently toss.
  • Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
  • Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad.
  • This makes 2 servings, place on two plates with lettuce if you wish and serve.

Nutrition Facts : ServingSize 1 avocado half w/ crab meat, Calories 178 kcal, Carbohydrate 9 g, Protein 9.5 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 50 mg, Sodium 447 mg, Fiber 5 g, Sugar 1 g

CRAB AND AVOCADO SALAD



Crab and Avocado Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1/2 pound haricots verts or green beans, halved
2/3 cup low-fat plain yogurt
3 tablespoons low-fat mayonnaise
1 to 2 tablespoons fresh lemon juice
1/2 cup chopped fresh chives
1/4 cup chopped fresh basil
3 anchovy fillets, chopped
Freshly ground pepper
1/2 pound lump or claw crabmeat
1 Hass avocado, halved, pitted and diced
3 romaine hearts, chopped
1 1/2 cups whole-wheat croutons
1 pint cherry tomatoes, halved

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

CRAB-STUFFED AVOCADOS



Crab-Stuffed Avocados image

We enjoy having this creamy and crunchy salad out on our deck on summer evenings. And it goes together in minutes flat! -Gail VanGundy, Parker, Colorado

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup sliced celery
1/2 cup shredded lettuce
3 tablespoons mayonnaise
1 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 to 1/4 teaspoon seafood seasoning
1/8 teaspoon paprika
1 medium ripe avocado, halved and pitted

Steps:

  • In a bowl, combine the first 8 ingredients. Spoon onto avocado halves. Serve immediately.

Nutrition Facts : Calories 326 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 654mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 17g protein.

AVOCADO CRABMEAT SALAD



Avocado Crabmeat Salad image

You'll reel in compliments with Gail VanGundy's colorful seafood salad. "It makes a pretty side dish," notes the Parker, Colorado cook.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1/2 cup flaked crabmeat, cartilage removed or imitation crabmeat
1/2 cup chopped lettuce
1/3 cup diced celery
1/2 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon paprika
1 tablespoon mayonnaise
1 large ripe avocado, peeled, pitted and halved

Steps:

  • In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until combined. Serve in avocado halves.

Nutrition Facts :

AVOCADO AND CRABMEAT SALAD



Avocado and Crabmeat Salad image

Make and share this Avocado and Crabmeat Salad recipe from Food.com.

Provided by Ang11002

Categories     Crab

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb fresh lump crabmeat
1 cup mayonnaise
1 lemon, cut in half
2 tablespoons finely chopped onions
1 garlic clove
1/4 cup chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 fully ripened avocados
2 medium cut tomatoes, cored and sliced in wedges

Steps:

  • Pick over crabmeat, removing any shell or cartilage.
  • In a bowl, combine crabmeat, mayo, juice of 1/2 lemon, onion, garlic, parsley, oregano, salt & pepper. Mix lightly.
  • Cut each avocado in half, peel and remove the pit. Cut each half into 6 to 8 wedges, squeezing remaining 1/2 lemon over slices to prevent discoloration.
  • Place crabmeat in center of large serving platter. Arrange avocado and tomato wedges alternately around crabmeat.
  • Sprinkle wedges lightly with salt.
  • Serve.

Nutrition Facts : Calories 510.1, Fat 35.8, SaturatedFat 5.3, Cholesterol 103.7, Sodium 908.5, Carbohydrate 29.1, Fiber 9, Sugar 6.3, Protein 24.1

CRAB AND AVOCADO SALAD IN A PITA



Crab and Avocado Salad in a Pita image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 10

2/3 cup mayonnaise
2 tablespoons diced roasted red bell pepper
4 tablespoons lemon juice
Pinch ground cayenne pepper
2 cups lump crabmeat
1 small avocado, peeled and chopped
2 tablespoons grated onion
Salt and ground white pepper
4 white or whole-wheat pita pocket-breads
1 cup alfalfa sprouts

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.

AVOCADO STUFFED WITH CRABMEAT MAISON, OR COLD CRAB SALAD



Avocado Stuffed With Crabmeat Maison, or Cold Crab Salad image

I made this recently when our supper club decided to brunch instead of supper; everyone loved it. The recipe comes from a cookbook from one of the oldest and most loved New Orleans fine dining restaurants (Galatoire's); it would be perfect for any brunch or luncheon. It calls for iceberg lettuce, which I usually hate, but they insist on using it b/c the dressing works better, so I did. Also, use very good crabmeat. I am not including the dressing recipe in the ingredients/directions b/c it makes more than you need for this salad, but I am writing it out here b/c it is simple and necessary (and you will want to drizzle it on the finished salad): Creole Mustard Vinaigrette 1/3 c red wine vinegar, 1/2 c creole mustard, 2/3 c vegetable oil, salt and pepper to taste, whisk together in small bowl.

Provided by larchie

Categories     Crab

Time 4h

Yield 8 serving(s)

Number Of Ingredients 15

2 large egg yolks
2 tablespoons red wine vinegar
1 tablespoon creole mustard (or 1 tablespoon any coarse grainy brown mustard)
1 teaspoon lemon juice, fresh
1 cup vegetable oil
1/4 cup nonpareil capers, drained
1 bunch green onion, chopped
1 tablespoon parsley, curly, fresh, chopped
salt
white pepper
1 lb lump crabmeat
4 avocados, ripe and soft
creole mustard vinaigrette (see above)
1 head iceberg lettuce, cut into large ribbons
2 large tomatoes, fresh and cut into wedges

Steps:

  • Crabmeat Maison:.
  • Combine egg yolks, vinegar, mustard, and lemon juice in mixing bowl, and whisk together (until well combined); whisk in oil slowly until emulsified (this might work better in food processor, but I did by hand).
  • Fold in capers, parsley, and onions, and season with salt and pepper. Chill for 2 to 4 hours.
  • Shortly before serving, gently fold in crabmeat, taking care not to break any of the lumps; set aside.
  • Stuffed Avocado Salad:.
  • Slice the avocados lengthwise, and remove the pits. Peel and set the 8 halves aside.
  • Create a bed of lettuce on 8 chilled plates. Nest the avocado halves in the center of the lettuce covered plates.
  • Evenly divide the Crabmeat Maison into the cavities of the avocados, forming little mounds.
  • Add a wedge of the tomato to each plate, and drizzle with the Creole Mustard Vinaigrette.
  • Serve immediately.

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Top Asked Questions

How to make crab salad with avocado?
Instructions In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste. Add crab meat and gently toss. Cut the avocado open, remove pit and peel the skin or spoon the avocado out. Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad.
What to eat at crab salad?
Crab salad stuffed avocados prepared by filling ripe avocados with a salad of crab, red onion, bell pepper, cucumber, radishes, lime juice, olive oil, and cilantro.
How to make blue crab salad?
Enjoy! Avocado halves are stuffed with a blue crab salad made with fresh tomato, jalapeno, and cilantro. In a medium bowl, mix to combine the mayonnaise, lime juice, tomato, cilantro, jalapeno, cayenne, and salt. Drain any excess water from the crab meat, then gently fold it into the dressing.
How do you make crab salad without a shell?
Pick over crabmeat, removing any shell or cartilage. In a bowl, combine crabmeat, mayo, juice of 1/2 lemon, onion, garlic, parsley, oregano, salt & pepper. Mix lightly. Cut each avocado in half, peel and remove the pit.

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