Carambola With Papaya Crabmeat And Avocado Recipes

AVOCADO AND PAPAYA SALAD

Steps:

• Slice the avocados lengthwise into 1/2-inch thick slices. Slice the papayas widthwise into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
• In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

CARAMBOLA WITH PAPAYA, CRABMEAT, AND AVOCADO

Steps:

• Shred crab meat, discarding any shell or cartilage; place in a medium bowl. Add avocado, papaya, lime juice, cilantro, jalapeno, salt, and black pepper; toss. Adjust seasoning.
• Spoon a heaping teaspoon of crab mixture over each carambola slice. Arrange on a serving platter, and serve immediately.

AVOCADO, EGG, AND CRAB MASH

Steps:

• Mash avocado and egg together in a bowl. Stir crabmeat, mayonnaise, and mustard into the avocado mixture until evenly mixed. Season crab mixture with lemon pepper seasoning, garlic salt, cayenne pepper, and curry powder; stir.

PAPAYA, SHRIMP AND AVOCADO SALAD WITH CHILE-LIME

Steps:

• Partially scoop out the meat from the papaya, leaving about a 1/2 inch layer of fruit and cut the removed papaya in small dice.
• Combine with the remaining ingredients and spoon back into the papaya shells. Chill for up to 2 hours or enjoy immediately.

LUMP CRABMEAT AND AVOCADO CROSTINI

Steps:

• 1. Preheat oven to 450 degrees F.
• Brush olive oil on both sides of the bread pieces, then toast for 5 minutes.
• Mash the avocado and season with salt, pepper, and chili pepper flakes.
• Combine crab meat, melted butter, and lemon juice. Season to taste.
• Top baguette slices with mashed avocado then and crab meat mixture.
• Garnish with freshly grated pepper and parsley.

GOLDEN PAPAYA AND CRAB SALAD

Steps:

• Bring a large saucepan filled with water to a boil over high heat. Generously salt water and return to a boil. Prepare an ice-water bath. Add snap peas to boiling water and cook until just tender, 45 to 60 seconds. Drain and immediately transfer to ice-water bath until cool. Drain again and pat dry; set aside.
• Place crabmeat in a medium bowl and, using a fork, break it into bite-size pieces. Add peas and onion and stir to combine. Stir in vinaigrette; season with salt and pepper and toss to coat. Slice a small piece off each papaya half along the rounded edge and place on a plate. Spoon 1/4 of the crab mixture into each papaya half, garnish with lime wedges, and serve.

AVOCADO AND CRABMEAT CANAPES

Steps:

• Preheat broiler. Line a baking sheet with foil.
• Peel the avocado and remove the pit. Puree in a food processor along with the lime juice and fresh coriander. Transfer to a bowl, fold in the crabmeat and season to taste with salt and cayenne pepper.
• Beat the egg white with a pinch of salt until they hold firm peaks but are still creamy. Stir one-fourth of the egg whites into the avocado mixture then fold in the rest.
• Arrange the chips on the baking sheet, spoon some of the avocado mixture onto each and broil until lightly browned. Transfer to a serving dish and serve at once.

AVOCADO AND CRABMEAT SALAD

Steps:

• Pick over crabmeat, removing any shell or cartilage.
• In a bowl, combine crabmeat, mayo, juice of 1/2 lemon, onion, garlic, parsley, oregano, salt & pepper. Mix lightly.
• Cut each avocado in half, peel and remove the pit. Cut each half into 6 to 8 wedges, squeezing remaining 1/2 lemon over slices to prevent discoloration.
• Place crabmeat in center of large serving platter. Arrange avocado and tomato wedges alternately around crabmeat.
• Sprinkle wedges lightly with salt.
• Serve.