CRAB AND AVOCADO CROSTINI
Steps:
- Preheat the oven to 400 degrees F.
- Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
- In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste. Set aside.
- Add the yellow pepper, the avocado, shallot and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter.
CRAB-STUFFED AVOCADOS
Stuffing the cavity of a halved avocado has to be one of the easiest ways to serve it, and this crab filling can be made ahead
Provided by Barney Desmazery
Categories Dinner, Starter
Time 10m
Number Of Ingredients 6
Steps:
- To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
- To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.
Nutrition Facts : Calories 204 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.41 milligram of sodium
CRAB & AVOCADO DUET
Make and share this Crab & Avocado Duet recipe from Food.com.
Provided by Divalicious 808
Categories Crab
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
- Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
Nutrition Facts : Calories 146.9, Fat 8.1, SaturatedFat 1.2, Cholesterol 43, Sodium 377.1, Carbohydrate 6, Fiber 3.5, Sugar 0.7, Protein 13.8
CRAB AND AVOCADO COCKTAIL
This is an adopted recipe that I've not yet had the chance to try. Any reviews by those who make this recipe would be appreciated. Thanks!
Provided by spatchcock
Categories Chowders
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients except lettuce and lime wedges.
- Place 1/4 cup of lettuce on each of 6 serving dishes.
- Divide the crabmeat mixture among the dishes.
- Garnish with lime wedges.
Nutrition Facts : Calories 152.1, Fat 10.5, SaturatedFat 1.5, Cholesterol 15.9, Sodium 658.4, Carbohydrate 8.1, Fiber 5.1, Sugar 1.3, Protein 8.6
TIAN OF CRAB AND AVOCADO
A great no cook dish
Provided by seafoodandeatit
Time 15m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Mix the crab meat, curry powder, lime, mayonnaise and coriander.
- In a separate bowl mash the avocado with some seasoning and add the tomato and onion.
- Split the avocado and crab mixtures into two portions.
- Using a ring mould, pack first the avocado then top with the crab (keep a few flakes of white meat to scatter on top).
- Carefully remove the ring, then if you have the time, chill the Tian a little in the fridge before serving.
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