Crab Avocado Salad With Pancetta Recipe 475

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CRAB & AVOCADO SALAD WITH PANCETTA RECIPE - (4.7/5)



Crab & Avocado Salad with Pancetta Recipe - (4.7/5) image

Provided by danyell923

Number Of Ingredients 16

12 thin slices pancetta
1/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons fresh parsley, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh chives, chopped
1 anchovy fillet
1 clove garlic, chopped
Juice of 1/2 lemon
Kosher salt
2 small heads Boston lettuce, torn into large pieces
3 cups baby arugula
1 (14 -ounce) can hearts of palm, drained and cut into 1/2-inch pieces
1 pound jumbo lump crabmeat, picked through
1 avocado, cut into 1-inch pieces
Freshly ground pepper

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. 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 AND AVOCADO SALAD WITH PANCETTA



Crab and Avocado Salad with Pancetta image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 pound jumbo lump crabmeat, picked through
1 avocado, cut into 1-inch pieces
Freshly ground pepper
12 thin slices pancetta (about 3 ounces)
1/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
1 anchovy fillet
1 clove garlic, chopped
Juice of 1/2 lemon
Kosher salt
2 small heads Boston lettuce, torn into large pieces
3 cups baby arugula
1 14-ounce can hearts of palm, drained and cut into 1/2-inch pieces

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 & AVOCADO SALAD WITH FRUIT SALSA



Crab & Avocado Salad with Fruit Salsa image

My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Yield 6

Number Of Ingredients 8

1 pound pasteurized crabmeat (preferably lump or back fin), picked over for stray shells
1 ½ cups mangoes, peaches or nectarines, diced
¼ medium red onion, cut into small dice
¼ medium red bell pepper, cored and cut into medium dice
1 tablespoon chopped fresh cilantro or parsley
2 tablespoons fresh lime juice
½ teaspoon Salt and pepper, to taste
3 ripe avocados

Steps:

  • Gently mix all ingredients except avocado in a medium bowl. (Can be covered and refrigerated several hours.)
  • When ready to serve, halve, pit, peel and slice avocado. Fan half an avocado on each plate and serve crab salad alongside.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 19.9 g, Cholesterol 14.2 mg, Fat 15.1 g, Fiber 8 g, Protein 6.6 g, SaturatedFat 2.2 g, Sodium 273.3 mg, Sugar 9.8 g

AVOCADO CRABMEAT SALAD



Avocado Crabmeat Salad image

You'll reel in compliments with Gail VanGundy's colorful seafood salad. "It makes a pretty side dish," notes the Parker, Colorado cook.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1/2 cup flaked crabmeat, cartilage removed or imitation crabmeat
1/2 cup chopped lettuce
1/3 cup diced celery
1/2 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon paprika
1 tablespoon mayonnaise
1 large ripe avocado, peeled, pitted and halved

Steps:

  • In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until combined. Serve in avocado halves.

Nutrition Facts :

CRAB AND AVOCADO SALAD



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

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.

CRAB CAKES WITH AVOCADO SALAD



Crab Cakes with Avocado Salad image

Categories     Salad     Ginger     Fry     Lunch     Lime     Crab     Spice     Avocado     Spring     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 16

3 tablespoons corn oil
1 cup finely chopped red onion
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 cup chopped tomato
8 ounces crabmeat, well drained
1 1/2 cupspanko (Japanese breadcrumbs)*
6 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
1 tablespoon minced fresh chives
1 teaspoon grated lime peel
1/4 teaspoon cayenne pepper
1 egg, beaten to blend
2 small avocados, peeled, pitted, diced

Steps:

  • Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 3/4 cup onions, ginger, and garlic; sauté 5 minutes. Add cumin and tumeric, then 1/4 tomato; sauté 1 minute. Transfer to medium bowl and cool.
  • Add crab, 1/2 cup panko, 4 tablespoons cilantro, 3 teaspoons lime juice, chives, 1/2 teaspoon lime peel, and cayenne to onion mixture. Season with salt and pepper. Mix in egg. Form into four 3- to 3 1/2-inch-diameter patties. Place 1 cup panko on plate. Coat crab cakes with crumbs pressing to adhere. Transfer to another plate. (Can be made 6 hours ahead. Cover; chill.)
  • Mix 1/4 cup onion, 1/4 cup tomato, 2 tablespoons cilantro, 2 teaspoons lime juice, and 1/2 teaspoon lime peel in medium bowl. Add avocados and toss to coat. Cover; chill up to 2 hours.
  • Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high heat. Add crabcakes; cook until brown, about 3 minutes per side. Serve with avocado salad.
  • *Available at Asian markets and in the Asian foods section of some supermarkets.

CRAB AND AVOCADO SALAD WITH PANCETTA



Crab and Avocado Salad with Pancetta image

How to make Crab and Avocado Salad with Pancetta

Provided by @MakeItYours

Number Of Ingredients 16

12 thin slices pancetta (about 3 ounces)
1/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
1 anchovy fillet
1 clove garlic, chopped
Juice of 1/2 lemon
Kosher salt
2 small heads Boston lettuce, torn into large pieces
3 cups baby arugula
1 14 -ounce can hearts of palm, drained and cut into 1/2-inch pieces
1 pound jumbo lump crabmeat, picked through
1 avocado, cut into 1-inch pieces
Freshly ground pepper

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

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