Carambola With Papaya Crabmeat And Avocado Recipes

CARAMBOLA WITH PAPAYA, CRABMEAT, AND AVOCADO

Steps:

• Shred crab meat, discarding any shell or cartilage; place in a medium bowl. Add avocado, papaya, lime juice, cilantro, jalapeno, salt, and black pepper; toss. Adjust seasoning.
• Spoon a heaping teaspoon of crab mixture over each carambola slice. Arrange on a serving platter, and serve immediately.

AVOCADO, EGG, AND CRAB MASH

Steps:

• Mash avocado and egg together in a bowl. Stir crabmeat, mayonnaise, and mustard into the avocado mixture until evenly mixed. Season crab mixture with lemon pepper seasoning, garlic salt, cayenne pepper, and curry powder; stir.

AVOCADO AND PAPAYA SALAD

Steps:

• Slice the avocados lengthwise into 1/2-inch thick slices. Slice the papayas widthwise into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
• In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

PAPAYA, SHRIMP AND AVOCADO SALAD WITH CHILE-LIME

Steps:

• Partially scoop out the meat from the papaya, leaving about a 1/2 inch layer of fruit and cut the removed papaya in small dice.
• Combine with the remaining ingredients and spoon back into the papaya shells. Chill for up to 2 hours or enjoy immediately.

GOLDEN PAPAYA AND CRAB SALAD

Steps:

• Bring a large saucepan filled with water to a boil over high heat. Generously salt water and return to a boil. Prepare an ice-water bath. Add snap peas to boiling water and cook until just tender, 45 to 60 seconds. Drain and immediately transfer to ice-water bath until cool. Drain again and pat dry; set aside.
• Place crabmeat in a medium bowl and, using a fork, break it into bite-size pieces. Add peas and onion and stir to combine. Stir in vinaigrette; season with salt and pepper and toss to coat. Slice a small piece off each papaya half along the rounded edge and place on a plate. Spoon 1/4 of the crab mixture into each papaya half, garnish with lime wedges, and serve.

AVOCADO CRABMEAT SALAD

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.

ADMIRED AVOCADO AND CRAB PASTA

Steps:

• Make salsa. mix red onion, avocade, tomatoes , coriander, lime juice and 1 tbso of olive oil. season and set aside.
• Heat the remaining oil in a pan and cook the garlic and chilli for 30 secnds. Add the crabmeat and heat through.
• Drain the pasta and return to the pan, stir in the carabmeat mixture and half of the salsa. Divide between for plates and spoon on the remaining salsa.

LUMP CRABMEAT AND AVOCADO CROSTINI

Steps:

• 1. Preheat oven to 450 degrees F.
• Brush olive oil on both sides of the bread pieces, then toast for 5 minutes.
• Mash the avocado and season with salt, pepper, and chili pepper flakes.
• Combine crab meat, melted butter, and lemon juice. Season to taste.
• Top baguette slices with mashed avocado then and crab meat mixture.
• Garnish with freshly grated pepper and parsley.

AVOCADO AND CRABMEAT CANAPES

Steps:

• Preheat broiler. Line a baking sheet with foil.
• Peel the avocado and remove the pit. Puree in a food processor along with the lime juice and fresh coriander. Transfer to a bowl, fold in the crabmeat and season to taste with salt and cayenne pepper.
• Beat the egg white with a pinch of salt until they hold firm peaks but are still creamy. Stir one-fourth of the egg whites into the avocado mixture then fold in the rest.
• Arrange the chips on the baking sheet, spoon some of the avocado mixture onto each and broil until lightly browned. Transfer to a serving dish and serve at once.