CRAB AND AVOCADO SALAD WITH PANCETTA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Working in batches, cook the pancetta in a large nonstick skillet over medium heat, turning occasionally, until crisp, about 6 minutes. Drain on paper towels; set aside.
- Meanwhile, make the dressing: Combine the mayonnaise, sour cream, parsley, tarragon, chives, anchovy, garlic, lemon juice and 1/4 teaspoon salt in a blender; puree until smooth.
- Combine the lettuce, arugula, hearts of palm, crabmeat and avocado in a large bowl. Add the dressing, 1/4 teaspoon salt and a few grinds of pepper and toss. Serve topped with the pancetta.
CRAB-STUFFED AVOCADOS
We enjoy having this creamy and crunchy salad out on our deck on summer evenings. And it goes together in minutes flat! -Gail VanGundy, Parker, Colorado
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first 8 ingredients. Spoon onto avocado halves. Serve immediately.
Nutrition Facts : Calories 326 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 654mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 17g protein.
AVOCADO BLTS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate. Season the cut sides of the tomatoes with salt.
- Heat a grill pan over high heat. Brush the cut sides of the baguette with the olive oil and grill, cut-side down, until toasted, about 2 minutes. Rub the grilled sides with the garlic. Rub just the bottom halves of bread with the tomatoes until most of the juice is absorbed, then top with the tomato skins and season with salt and pepper.
- Layer the avocado slices on top of the tomatoes, then add the bacon and frisee. Close with the bread tops.
- Per serving: Calories 540; Fat 39 g (Saturated 7 g); Cholesterol 21 mg; Sodium 742 mg; Carbohydrate 37 g; Fiber 11 g; Protein 15 g
Nutrition Facts : Calories 540 calorie, Fat 39 grams, SaturatedFat 7 grams, Cholesterol 21 milligrams, Sodium 742 milligrams, Carbohydrate 37 grams, Fiber 11 grams, Protein 15 grams
A.B.L.C- AVOCADO, BACON, LETTUCE & CRAB
Make and share this A.b.l.c- Avocado, Bacon, Lettuce & Crab recipe from Food.com.
Provided by Lavender Lynn
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon until crispy. Mix together crab meat with sliced apple, Tabasco, chopped onion, lime juice, parsley and dill. Add half of the mayonnaise to the mixture and incorporate well. Cut the croissants in half, spread mayo over the croissants. Place a generous amount of the crab mixture onto one half of each croissant, dividing evenly over eight croissants. Top with avocado and lettuce leaf, fold the top portion of the bread over and enjoy.
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