Crab Guacamole Skinnytaste Recipes

CRAB AND GUACAMOLE SALAD

Crab and Guacamole Salad image

Provided by Darrell "DAS" Smith

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 avocados, halved, pitted and flesh diced
1 small red onion, finely diced
2 jalapenos, chopped
2 Roma tomatoes, chopped
1 lime, juiced
Salt and freshly ground black pepper
1 (1-pound) container jumbo lump crabmeat
1/2 cup chopped hearts of palm
1 cup frozen edamame, thawed
1/2 cup finely diced fresh pineapple
1/4 cup fresh pineapple juice
1 bag mixed greens
2 cups pineapple juice
2 cups orange juice
1/2 cup canola oil

Steps:

Guacamole: Combine the avocados, red onions, jalapenos, tomatoes and lime juice in a medium bowl. Season with salt and pepper, to taste.
Salad: In a medium bowl combine the crabmeat, hearts of palm, edamame, pineapple and pineapple juice.
Dressing: In a saucepan, over medium heat, cook pineapple juice and orange juice until thickened into a syrup. Cool for about 5 minutes. Transfer the syrup to a blender, turn on the blender, slowly pour in the oil and blend until smooth.
Assembly: Spread the guacamole out on a serving platter. Add a layer of the crab mixture and top with mixed greens. Drizzle with the dressing and serve.

CRAB GUACAMOLE (SKINNYTASTE)

CRAB GUACAMOLE (SKINNYTASTE) image

Categories Avocado

Number Of Ingredients 7

Ingredients

8 oz (from 2 small haas) diced avocados, coarsely mashed
1/4 cup diced red onion
1 jalapeño, seeded and minced
2 tbsp fresh cilantro
3 tbsp fresh lime juice
1/4 tsp kosher salt
6 oz canned lump crabmeat, drained

Steps:

mash together

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