Pics Fresh Crab Salad With Lime Zest Recipes

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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.

FRENCH CRAB SALAD



French Crab Salad image

Interesting but tasty mix of cucumber, grapefruit, crab and yogurt. Serve with a crusty bread and a crisp cold Chardonnay for a nice hot summers day meal.

Provided by Debi9400

Categories     Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup plain yogurt
2 tablespoons fresh lime juice
1/2 teaspoon finely grated lime zest
2 tablespoons olive oil
2 -3 dashes Tabasco sauce
salt, to taste
white pepper, to taste
1/2 lb fresh crabmeat
1 teaspoon white wine vinegar
1 cucumber, seeded, peeled and sliced in half moons lengthwise then sliced into thin half moons
1 pink grapefruit, cut into segments
1/2 cup fresh peas, steamed until just done

Steps:

  • In a large bowl, mix the yogurt with the lime juice, lime zest, oil and a few dashes of tabasco sauce. Season with salt & white pepper.
  • Place the crab in a bowl and fold in 3 Tbsp of the yogurt dressing.
  • Stir the vinegar into the remaining yogurt dressing. Fold in the cucumber, grapefruit and peas.
  • Spoon the salad onto plates, top with crab and serve.

Nutrition Facts : Calories 171.4, Fat 8, SaturatedFat 1.4, Cholesterol 35.4, Sodium 177.8, Carbohydrate 13.7, Fiber 2.3, Sugar 7.4, Protein 12.4

CRAB SALAD WITH ASPARAGUS, AVOCADO, AND LIME VINAIGRETTE



Crab Salad With Asparagus, Avocado, and Lime Vinaigrette image

Make and share this Crab Salad With Asparagus, Avocado, and Lime Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons fresh lime juice
4 1/2 teaspoons rice wine vinegar
2 teaspoons grated lime zest
1 1/2 teaspoons peeled grated fresh ginger
1 1/2 teaspoons honey
3 tablespoons olive oil
3 tablespoons peanut oil
kosher salt
fresh ground black pepper
1 lb asparagus, tough bottoms snapped off
3/4 lb fresh cooked crabmeat, picked over for bits of shell and cartilage
2 heads bibb lettuce, leaves separated, washed, and dried
2 ripe avocados, halved, pitted, and peeled
1 red grapefruit, peeled and cut into segments

Steps:

  • Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
  • Season to taste with salt and pepper; set aside.
  • Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
  • As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
  • When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
  • Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
  • In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
  • Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
  • Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
  • Arrange a bundle of dressed asparagus next to the avocado half; divide the dressed crabmeat among the plates, draping it over the avocado and asparagus.
  • Garnish with the grapefruit sections and serve.
  • Serving suggestions: because the texture of this salad is soft, serve with crisp crackers or toasted bruschetta; also good beverage choice would be a Mimosa-orange juice and champagne.

Nutrition Facts : Calories 483.9, Fat 36, SaturatedFat 5.4, Cholesterol 35.7, Sodium 738.2, Carbohydrate 24.8, Fiber 10.9, Sugar 9.5, Protein 21.9

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