Crab Salad In Avocado Halves 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

AVOCADO CRAB BOATS



Avocado Crab Boats image

These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. -Frances Benthin, Scio, Oregon

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 12

5 medium ripe avocados, peeled and halved
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cans (6 ounces each) lump crabmeat, drained
4 tablespoons chopped fresh cilantro, divided
2 tablespoons minced chives
1 serrano pepper, seeded and minced
1 tablespoon capers, drained
1/4 teaspoon pepper
1 cup shredded pepper jack cheese
1/2 teaspoon paprika
Lemon wedges

Steps:

  • Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves., Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.

Nutrition Facts : Calories 325 calories, Fat 28g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 427mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 6g fiber), Protein 13g protein.

CRAB SALAD IN AVOCADO HALVES



Crab Salad in Avocado Halves image

Make and share this Crab Salad in Avocado Halves recipe from Food.com.

Provided by JustJanS

Categories     Crab

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1/3 cup finely-chopped red onion
3 tablespoons mayonnaise
2 tablespoons chopped fresh coriander (cilantro)
3 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon lime zest
1 cup crabmeat
salt
fresh ground black pepper
1 large ripe avocado, halved pitted, and peeled
lime wedge, toserve

Steps:

  • Stir red onion, mayonnaise, coriander, 2 teaspoons lime juice, cumin and lime peel in medium bowl to blend. Mix in crabmeat. Season salad with salt and pepper.
  • Brush avocado halves with remaining 1 teaspoon lime juice to prevent discoloration. Arrange avocado halves, cut-side up, on plates. Mound crab salad on each avocado half.
  • Serve salad with lime wedges.
  • .

Nutrition Facts : Calories 293.8, Fat 25.2, SaturatedFat 3.7, Cholesterol 5.7, Sodium 167.8, Carbohydrate 19, Fiber 8.7, Sugar 3.5, Protein 3

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.

CILANTRO-LIME CRAB SALAD IN AVOCADO HALVES



Cilantro-Lime Crab Salad in Avocado Halves image

Categories     Salad     Shellfish     Vegetable     No-Cook     Quick & Easy     Lime     Crab     Avocado     Spring     Cilantro     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

1/3 cup finely chopped red onion
3 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
3 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon grated lime peel
8 ounces crabmeat
1 ripe large avocado, halved, pitted, peeled Lime wedges

Steps:

  • Stir red onion, mayonnaise, cilantro, 2 teaspoons lime juice, cumin and lime peel in medium bowl to blend. Mix in crabmeat. Season salad with salt and pepper. Brush avocado halves with remaining 1 teaspoon lime juice to prevent discoloration. Arrange avocado halves, cut side up, on plates. Mound crab salad on each avocado half. Serve salad with lime wedges.

AVOCADOS STUFFED WITH SHRIMP AND CRAB SALAD



Avocados Stuffed with Shrimp and Crab Salad image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 13

1 pound cooked shrimp, chopped
1 pound jumbo lump crabmeat, picked through for bits of shell
1/2 cup mayonnaise
2 tablespoons chopped fresh parsley, plus 1/4 cup whole leaves
6 to 8 radishes, finely chopped, plus 2 thinly sliced
2 stalks celery, finely chopped, plus 1/4 cup thinly sliced
2 small shallots, finely chopped
Juice of 2 lemons, plus wedges for serving
Pinch cayenne
Kosher salt and freshly ground black pepper
4 large avocados, well washed
8 cups baby arugula
2 tablespoons olive oil

Steps:

  • In a bowl, mix together the shrimp, crabmeat, mayonnaise, chopped parsley, chopped radishes, chopped celery, shallots, lemon juice, cayenne, 1/2 teaspoon salt and a few grinds of pepper.
  • Halve and seed the avocados. Use a spoon to scoop out most of the flesh, leaving 1/4 inch behind. Chop the avocado flesh and gently mix it into the seafood salad. Add salt and pepper to taste. Spoon the seafood salad into the avocado halves.
  • Toss the arugula with the sliced celery, sliced radishes, parsley leaves, olive oil and a pinch of salt. Divide among 8 plates; nestle the avocado halves on top. Serve with lemon wedges on the side.

LUMP CRAB - AVOCADO SALAD



Lump Crab - Avocado Salad image

Inspired by a delicious Crab-Avocado appetizer served at Chicago's famous Gibson's Steakhouse. The key is using good, fresh lump crab meat - I buy mine at Costco and it has always been great.

Provided by cpbaker

Categories     Crab

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb large lump crabmeat
1 stalk celery, sliced very thin
1 medium scallion, sliced very thin
1/4 small green pepper, finely diced
1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon small caper
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon ground mustard
1/8 teaspoon cayenne pepper (more or less to taste)
2 ripe avocados

Steps:

  • Lightly toss the chopped vegetables with the crab meat - try to minimize breaking up the lumps.
  • Stir the remaining ingredients together and toss into the crab-vegetable mixture.
  • Chill at least one hour.
  • Peel and halve the avocados. Place them on a bed of spring greens or butter lettuce.
  • Spoon the crab salad over the avocado halves. Garnish with lemon wedges.

Nutrition Facts : Calories 407, Fat 26.1, SaturatedFat 3.8, Cholesterol 93.7, Sodium 716.6, Carbohydrate 18.1, Fiber 7.2, Sugar 3, Protein 27.9

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 :

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