May 18, 2010

Crab Avocado Salad

Last year, I was in San Antonio for a work conference and had a great time on the Riverwalk! There's a lot to see, do, explore and EAT. In one restaurant - I'm so sorry I can't remember the name - overlooking the Riverwalk, I had a wonderful salad. Fresh crab, buttery avocado - yum!

I wanted to recreate the salad - now being in land-locked Oklahoma, and a town with not 1 but 2 Wal-Marts.... well the freshest of crab meat is not the easiest to acquire so I used canned crab meat. If possible where you are - use fresh meat. Please. It's better.

This did satisfy my cravings & makes the perfect lunch, light dinner - would be wonderful for a ladies lunch (careful with allergies!!) or tea.


Crab Avocado Salad

  • 1 sm. can Crab meat
  • 1 avocado
  • 2 Tb sour cream
  • 2 Tb mayo
  • 1 lime
  • 1 Tb lemon juice
  • Basil; fresh or dried
  • 1 tsp Paprika
  • 2-3 strips crisp bacon, per person/salad
  • Salt & Pepper to taste
  • Favorite salad fixing; lettuce, tomatoes, shredded carrot, etc.

This is a very simple and quick recipe everybody!

  1. Carefully remove lid from can and drain crab meat; pour into a medium bowl. Combine crab meat with sour cream, mayo and lemon juice. Zest lime - add to crab - then juice. Should yield 1-2 Tb juice, add to crab.

  2. If using fresh basil, you will need approx 2 large basil leaves finely minced. If using dried - use 1 Tb. Add basil and paprika to crab.

  3. Add a few generous shakes of pepper then taste to see how much, if any, salt is needed. Keep in mind that the longer the ingredients 'hang out' together, the more prominent the flavors will become. So, if you are making this in advance season lightly at first. Then taste and season more before serving.

  4. Set aside crab salad.

  5. Prepare your avocados - use this post, where I made Pineapple Avocado Salsa as a reference for cutting your avocado. I left mine in strips though, not diced.

  6. Next, prepare your salad base! I simply used what was on hand - ice berg. Slightly boring I know and I do prefer to have more 'green,' but wash and chop up what you have. Throw in tomatoes, diced, fresh mushrooms would be good, shredded carrots... and toss with a light Italian or vinaigrette dressing.

  7. To plate: Add a generous pile of your salad base. Then a few avocado slices, followed by crab salad, and topped with crumbled bacon. If you like, garnish with a lime slice and sprinkle with a little extra paprika. {Which yes, bacon was not present for the photo shoot, but did show up for dining. Yummy!}



This recipe was posted to Tempt My Tummy Tuesday & Tasty Tuesday!




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4 comments:

Our Treasured Home said...

Looks fresh and light perfect for summer. Great presentation!

the country cook said...

Lovely job - I'm going to trust you on the crab meat and instead dream of a nice chicken and avocado salad. :-)

Jenna @ Newlyweds said...

Oh I just love crab and avacodo's yum. Wish you could remember that place on the Riverwalk, I just love the riverwalk.

ALWAYS THE ABRAMYANS said...

My goodness this looks delicious. I am going to have to try this this weekend. I live in SA. Do you think the restaurant could have been Paesanos or Acenar or Boudros? Just curious. Thanks so much for this recipe... my girls will LOVE it!
-April