Avocado Crab Salad 1


CrabSalad

 

Avocado Crab Salad

I love seafood! One of my favorite seafood plates is crab cakes. The Chia Crab Cakes that I made last week were an exciting version of Crab Cakes, and something that I’m hoping to continue to create version of. I like crab so much, though, that I’m not stopping with crab cakes. In today’s recipe, I’ll explore a way to make a crab salad. There are some really fantastic recipes out there, but I don’t think I’ve ever seen anything quite like this one. I hope you enjoy it as much as I did!

I’ve been enjoying the different ways that avocado can be used to enhance a meal. Recently, I used avocado in my Avocado Cranberry Sauce in a totally new and interesting way of making a Cranberry Sauce. I really enjoyed it, and thought it came out really well. Following on the idea of using the avocado as the base for the thickness of the sauce, as well as the creaminess of the flavor, I decided to give it a try instead of a home-made Mayo as the base for a Crab Salad. Since it turned out so well, I’ll be trying this out on all sorts of different meals this winter! But first, the Avocado Crab Salad:

Avocado Crab Salad; What you’ll need:

  • 1 lb Wild Crab Meat (I used canned; fresh is best when possible)
  • 1 large ripe Avocado
  • Freshly Squeezed Juice from 1 Lemon
  • 2 tablespoons Coconut Oil (easiest to use if warmed slightly first)
  • 2 inches Ginger, finely diced
  • Spices: Sea Salt, Cloves, Sage, Turmeric
  • Optional Flavoring: Chives, Tomato, Sun-Dried Tomato, Crumbled Bacon, Fresh Garlic, Chile or Jabanero Pepper, Pickled Chile or Jabanero Pepper

Prep time (no cooking): 10 minutes
Serves: 4

1. Cut open the avocado, remove the skin, slice it, and mash it in a mixing bowl.

2. Add the lemon, coconut oil, ginger, and spices, and mix thoroughly.
Note: If you’re going to add some other flavor ingredients, like the sun-dried tomatoes or crumbled bacon, this is the step to do that.

3. Open the crab, squeeze out the water, add to the mixing bowl, and mix in thoroughly.

4. Serve the Crab Salad over the top of your favorite mixed greens. And enjoy!!

Avocado is an amazing flavor. In this recipe, avocado comes on strong at the beginning of the flavor, so the first thing you’ll taste in your bites is the avocado and some of the spices. The interesting thing about avocado, to me at least, is that if there are other flavors, the avocado fades a bit and lets the other flavors come through. I found the same sort of thing with the Avocado Cranberry Sauce and really loved it; but finding the right spices to fill the space between when the avocado started to fade, and the cranberry flavor kicked in was a challenge. In this case, the crab doesn’t really wait it’s turn. It comes on strong as soon as the avocado starts to fade a bit. The effect of this is that the avocado is almost like an Emcee, announcing the lead comedian of an act. Why a comedian? Because no one else makes an entrance like a comedian! Overall, the avocado and the crab work quite well together, and create either a main dish or an appetizer/salad that will delight and please almost any guest, just like a good comedian!

Questions:

  • Ever been to a good stand-up comedy show, or seen one of the top comedians on TV? Do you see how well a good comedian makes an entrance?
  • Do you used mashed avocado in any of your meals?
  • Do you use avocado in any non-standard way (standard, of course, is chopped in a salad)?
  • What are your favorite ways to eat crab?
  • Have you had a crab salad before? What was in it?
  • Do you prefer your tuna/chicken/crab salad spicy or creamy? Or both?
  • Which of the optional ingredients that I listed are you most likely to try?

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