Crab Salad with Avocado and Tomato

Crab Salad with Avocado and Tomato from http://www.myrecipes.com/recipe/crab-salad-with-avocado-tomato

DECEMBER 2006
YIELD 4 Servings

Ingredients

1 (6 oz.) can lump crabmeat, picked over
1/4 cup minced fresh chives
3 tablespoons mayonnaise
1/2 tablespoon ketchup
1 tablespoon fresh lemon juice
4 small, ripe plum tomatoes, cut into thin wedges
1 ripe avocado, quartered, pitted, peeled and sliced crosswise
2 tablespoons olive oil
1/2 tablespoon distilled vinegar
Salt and pepper
8 cups torn lettuce

NUTRITION INFORMATION
calories 273
fat 24 g
satfat 2 g
protein 9 g
carbohydrate 10 g
fiber 4 g
cholesterol 41 mg
sodium 446 mg

How to Make It

Combine crabmeat, chives, mayonnaise, ketchup and 1/2 Tbsp. lemon juice in a medium bowl and mix with a fork to blend.
In another bowl, combine remaining 1/2 Tbsp. lemon juice, tomatoes, avocado, oil, vinegar, and salt and pepper to taste, and toss gently.
Arrange lettuce on each of four dinner plates. Divide avocado mixture among plates and scoop equal amounts of crab mixture onto each.

OR

Heirloom Tomato, Avocado and Crab Salad with Citrus Vinaigrette

A delicious salad featuring our Baja Rock Crab Meat! Recipe courtesy Chef Jenn Felmley. Find her at ChefJennCooks.com

Ingredients:
7 tbsp white balsamic vinegar
1 tbsp minced shallot
1/2 tbsp orange zest
1/2 tsp lime zest
2 ½ tbsp Meyer lemon juice
2+ more for garnish good quality olive oil
4 ½ tbsp grape seed oil
Salt and freshly ground pepper to taste
1/2 lb Baja rock crab meat
1 ½ Hass avocados, diced (1/2 inch)
1 large Heirloom tomato, cut into four ½ inch thick slices
1/3 cup micro greens

How to Prepare:
Stir together white balsamic vinegar, shallots, both zests and lemon juice.
Slowly whisk in olive oil and grape seed oil, season with salt and pepper.
In a small bowl, toss the crab meat with 5 to 7 tablespoons of the dressing and season with salt and pepper.
Place diced avocado in a strainer and run under cold water.
In a medium bowl, gently toss the avocado with 2 tablespoons of the dressing; season with salt and pepper.
Place a tomato slice on each plate and season with salt and pepper and 1 teaspoon of dressing.
Top with the avocado and the crab and garnish with the micro mixed herbs. Drizzle the plate with additional oil and remaining dressing.
Variation: Can be made served in a martini glass, replace large slices of heirloom tomatoes with chopped heirloom cherry tomatoes.

OR

Chile-Lime Crab Salad with Tomato and Avocado

The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination. But Sue Zemanick makes it seem new by tossing the salad with a vibrant, spicy dressing spiked with jalapeño.

TOTAL TIME: 30 MIN
SERVINGS: 4

INGREDIENTS

5 tablespoons fresh lime juice
2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons vegetable oil
1 tablespoon very finely chopped jalapeño
1 tablespoon chopped cilantro, plus cilantro leaves for garnish
1/2 tablespoon honey
1/2 teaspoon minced garlic
Salt and freshly ground black pepper
1/2 pound lump crabmeat, picked over
1 1/2 Hass avocados, diced ( 1/2 inch)
1/3 cup minced red onion
1 large heirloom tomato, cut into four 1/2-inch-thick slices
Tortilla chips, for serving

HOW TO MAKE THIS RECIPE

In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper.

In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.

Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips.

NOTES
Variation: To replicate our cover recipe, spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.

SUGGESTED PAIRING
Rich crab and avocado demand a white wine with substantial body; at the same time, only a white with good acidity will stand up to Zemanick's sweet-spicy-tart dressing. The cool temperatures in Sonoma's Russian River Valley and Sonoma Coast appellations result in Chardonnays with a firm line of acidity under their rich fruit.

OR

CRAB, AVOCADO, TOMATO AND SPINACH SALAD
Author: JUSTYNA

Prep time:  10 mins
Total time:  10 mins
Serves: 2

INGREDIENTS
230g (8 oz) white crab meat - I used crab claws
2-3 handfuls of fresh baby spinach leaves
3 plum tomatoes - sliced into a bite size pieces
3 Hass avocados - peeled and sliced to a bite size pieces
2 tbsp lemon juice or more to taste
1 tbsp canola oil
2 tbsp chives - chopped
1 tbsp basil - chopped
salt & pepper to taste (my garlic salt works beautifully in this recipe!)
wedges of lemon to serve

INSTRUCTIONS
In a big bowl, whisk oil with lemon juice, pinch of salt and pepper, add spinach leaves and toss them in this simple dressing until the leaves are well coated.
Add avocado, tomatoes, crab meat, chives and basil into the bowl with the spinach, mix gently, season with extra salt and lemon juice and serve.