Chile Lime Crab Salad With Tomato Avocado Food

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CRAB AND AVOCADO SALAD

2008-04-13



Crab and Avocado Salad image

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

Provided by kiwidutch

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients:

  • 1 lb jumbo lump crab meat
  • 3 ripe avocados
  • 2 tablespoons bruinoise red peppers
  • 2 tablespoons bruinoise yellow peppers
  • 2 tablespoons bruinoise red onions
  • 6 sesame crackers
  • 3 tablespoons wasabi aioli
  • 1 cucumber, sliced thin
  • 1 teaspoon black sesame seed
  • 1 teaspoon slivered chives
  • 5 cherry tomatoes
  • salt and pepper
  • 1 tablespoon fresh lime juice

Steps:

  • Mix picked crabmeat with aioli, chives, salt and pepper.
  • Cut avocados in half.
  • Scoop out meat.
  • Mash slightly with a fork with lime juice, brunoise vegetables, salt and pepper.
  • On a plate, fan sliced cucumbers.
  • Place avocados in center.
  • Place crab on the avocado.
  • Sesame cracker on top.
  • with herbs or baby lettuce garnish.
  • Around the outside of the plate, dot aioli alternating with cherry tomatoes.
  • Sprinkle black sesame seeds.
  • And Serve.

CHILE-LIME CRAB SALAD WITH TOMATO & AVOCADO

2009-01-26



Chile-Lime Crab Salad With Tomato & Avocado image

Food & Wine 2008 Magazine, June 2008 edition. A fast & healthy classic combination. Sue Zemmanick, one of the best new chefs for 2008, mixes fresh crab, avocado and tomato with a vibrant, spicy dressing spiked with jalapeno peppers.

Provided by Manami

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

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 jalapeno
  • 1 tablespoon chopped fresh cilantro, plus
  • cilantro leaf, for garnish
  • 1/2 tablespoon honey
  • 1/2 teaspoon minced garlic
  • salt, to taste
  • fresh ground black pepper, to taste
  • 1/2 lb lump crabmeat, picked over & all shells removed
  • 1 1/2 Hass avocadoes, diced (1/2 inch)
  • 1/3 cup minced red onion
  • 1 large heirloom tomatoes, cut into four 1/2-inch-thick slices or 7 -8 cherry tomatoes
  • tortilla chips (my recipe #149816) or pita chips, for serving (my Ricotta-Garlic Pita Wedges)

Steps:

  • In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, 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 or pita chips.
  • *To make the same as the cover - spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.
  • **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. Look for the silky 2006 Ramey Russian River Valley wine or the peach-scented 2005 Gallo of Sonoma Estate wine.

COCONUT GRILLED OCEAN TROUT, AVOCADO, CRAB, AND POMELO SALAD WITH ROASTED CHILE DRESSING

2016-11-18



Coconut Grilled Ocean Trout, Avocado, Crab, and Pomelo Salad with Roasted Chile Dressing image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 1 serving

Number Of Ingredients 32

Ingredients:

  • 800 ml coconut milk
  • 2 stalks lemongrass, roughly chopped
  • 1 (5-cm) piece ginger, roughly chopped
  • 10 kaffir lime leaves
  • 3 large greens chilies
  • 100 ml fish sauce
  • 1 side ocean trout (1.5kg) w/ skin off
  • Salt
  • Oil, for greasing and frying
  • Peanut oil, for frying
  • 150 grams large dried chilies
  • 12 shallots, thinly sliced
  • Salt
  • Confectioners' sugar, for dusting
  • 12 cloves garlic, thinly sliced
  • 200 ml milk
  • 2 liters peanut oil
  • 450 grams palm sugar
  • 300 ml water
  • 200 ml lime juice
  • 300 ml fish sauce
  • 1 red onion, finely sliced
  • 1 bunch spring onions, finely sliced on 45 degree angle
  • 2 large red chilies, deseeded and finely julienne
  • 250 grams blue swimmer crab
  • 1 avocado, de-skinned and cut into small cubes
  • 150 grams pomelo, segmented
  • 1/2 bunch fresh Thai basil
  • 1/2 bunch fresh coriander
  • 200 ml lime juice
  • 150 ml fish sauce
  • 5 birds eye chilies, finely sliced

Steps:

  • In a medium pot over medium-high heat combined 2 tins (800 ml) of coconut milk, lemongrass, ginger, lime leaves, green chilies, and the fish sauce. Bring the mixture to a boil. Once boiled, remove from the heat and let cool.
  • Cut Trout into 6 even pieces and place them into a deep tray and pour the chilled coconut marinade over the top. Leave the trout to marinade covered in the fridge over night.
  • The next day, place seasoned trout with salt and oil the pans. Place the trout in and leave for a minute.
  • In 2 large cast iron pans or regular non-stick pans over low-medium heat fry fish for about 4 minutes. Turn the heat back up and leave for 2 to 3 minutes. Take the trout out of the pan and let rest for a minute.
  • In a wok on medium heat with 2 liters of peanut oil and bring up to between 160 degrees-180 degrees C. Place the chilies into the wok and fry for around 20 seconds. Take out and place on paper towel to dry. Then fry the shallots. Once the shallots come out and are placed onto a paper towel, use a fork to fluff it up and then season with salt and give a light dusting of icing sugar to enhance and balance the flavor.
  • In a small pot placed the sliced garlic pour 200 ml of milk over the top and bring to a boil. Strain off and then run under cold water to rinse excess milk. Then put the garlic into a clean small pot and pour in cold oil to cover an inch above. Place on high heat and bring it to a boil quickly. Turn it to medium heat and let cook until garlic is ready. Once it starts to turn a light golden, stand by it and have a strainer and a container ready that is not going to melt when you strain off the hot oil. Lay out on a paper towel.
  • In a medium sauce pan bring the palm sugar and water to a boil and let cool for 20 minutes before you make the dressing.
  • In a food processor and place in half of the fried ingredients and blitz until it is like a powder, then slowly pour in half of the palm sugar water and blitz for a minute. In a large mixing bowl pour mixture and repeat with the remainders. Add the lime juice and fish sauce and reserve on the side until needed.
  • In 6 separate mixing bowls, evenly divide the red onion, spring onion, chili, crab, avocado, pomelo, Thai basil, and coriander. Reserve on the side.
  • In a small bowl, add all the ingredients and mix well. Reserve on the side.
  • Serve the trout alongside the salad and dressing of choice.

Top Asked Questions

  1. How do you make crab salad with avocado and tomatoes?
    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.
  2. How to make crab salad with lime juice?
    How to Make It. Step 1. 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. Step 2. In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper.
  3. What is the best way to make avocado salad?
    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.
  4. How do you make lime juice salad dressing?
    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.

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