CRAB, AVOCADO AND MANGO ROLL
Steps:
- *Can be found at specialty Asian markets
- Serving suggestion: wasabi, sweet picked ginger, soy sauce
- In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar.
- Place a piece of plastic wrap on the sushi mat. Using wet fingers, spread 1 1/4 cups of the rice evenly over the plastic wrap to form a rectangle slightly smaller than the sushi mat. Lay a sheet of nori over the rice. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top. Top the crab mixture with 1/4 of the avocado slices, 1/4 of the mango slices, and 1/4 of the red bell pepper slices. Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the plastic wrap. Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds.
- To serve, using a sharp, damp knife, slice each cylinder into 6 pieces (re-wet the knife after each slice). Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
- *Can be found at specialty Asian markets
- Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.
CRAB & AVOCADO SANDWICH
This is so good! And very adaptable to your own tastes or to what you have available in your kitchen (the best part is the taste of crab & avocado together!). I first tried it at a restaurant 20+ years ago and have been making it at home ever since. I like it just the way I've posted but you can sub any type of bread, any type of crab, use avocado dip instead of fresh slices, and your choice of condiments. You can also melt the cheese for a couple of minutes under the broiler for a hot sandwich. Have fun!
Provided by GeeWhiz
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Spread mayo and mustard on both sides of the onion roll.
- Top one slice of the roll with avocado slices and crab, then the cheese slice; if you're going to melt the cheese, now is the time.
- Top the other slice of roll with bean sprouts, put sandwich together and enjoy!
CRAB MANGO AND AVOCADO SALAD
This recipe is fantastic! So much flavor and so fresh. Such a beautiful presentation! I got this recipe from Simply Recipes and it a family favorite. I did not include the 1-2 hours to chill the salad prep time.
Provided by susie cooks
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sauce directions:.
- Heat the olive oil in a small pan over medium heat. Add the mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender. Add water, bring to a boil and remove from heat. Stir in lemon juice. Pour the mixture into a blender and purée until smooth. Chill.
- Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée.
- Crab salad directions:.
- 1 In a bowl add the crab meat, 2 tsp of the cilantro, 1 tsp of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of olive oil, 10 drops of Tabasco sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. Set aside.
- 2 In a separate bowl add the mango, avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix gently with a spoon, taking care not to mush the avocado pieces.
- 3 Spoon some mango avocado mixture on to a chilled plate, gently mound some crab mixture over it. Garnish with cilantro leaves. For a tasty added touch if you have them, arrange peeled sections of sweet ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad.
- Alternatively you can use small tureens or desert bowls for individual molds, line the mold with plastic wrap, then layer the crab mixture and the mango avocado mixture. Chill in the refrigerator for 1 to 2 hours. When you are ready to serve, gently remove the salads from the molds onto individual plates. Serve the sauce on the side.
Nutrition Facts : Calories 368.3, Fat 22.3, SaturatedFat 3.1, Cholesterol 66.9, Sodium 341.1, Carbohydrate 23.8, Fiber 5.3, Sugar 15.8, Protein 21.4
AVOCADO AND EGG BREAKFAST SANDWICH
A variation on avocado toast, this is a quick, easy, and wholesome start to your day! I like to use bagels for this sandwich, but any bread will work!
Provided by moonlighthemm
Categories Breakfast Sandwiches
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Toast sliced bagel in a toaster until golden brown.
- While the bagel is toasting, heat oil in a frying pan over medium heat and add egg. Pan-fry until set, 3 to 4 minutes.
- Mash avocado (a fork will do the job nicely!) in a medium bowl; sprinkle with salt and black pepper.
- Spread 1 tablespoon cream cheese on each toasted bagel half. Top with mashed avocado and egg, and add more salt and pepper if desired.
Nutrition Facts : Calories 404.4 calories, Carbohydrate 31.6 g, Cholesterol 109 mg, Fat 27.5 g, Fiber 6.7 g, Protein 10.6 g, SaturatedFat 6.8 g, Sodium 321.6 mg
CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING
Provided by Elizabeth Horton de Meza
Categories Salad Citrus Fruit Leafy Green Onion Shellfish Vegetable Marinate No-Cook Quick & Easy Lunch Mango Seafood Crab Avocado Summer Lettuce Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
- Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.
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