Crab Salad With Jicama Avocado And Edamame Recipes

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GRILLED SOFT SHELL CRABS WITH JICAMA SALAD



Grilled Soft Shell Crabs With Jicama Salad image

Make and share this Grilled Soft Shell Crabs With Jicama Salad recipe from Food.com.

Provided by susie cooks

Categories     Crab

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 medium jicama, peeled and julienned
3 medium cucumbers, peeled, seeded and julienned
1 cup cilantro, roughly chopped
7 tablespoons extra virgin olive oil
5 tablespoons fresh lime juice
salt, to taste
2 medium tomatoes, diced
3 serrano chilies, seeded and minced
1 garlic clove, peeled and minced
1 medium white onion, peeled and finely chopped
1 avocado, peeled and diced
8 soft shelled crabs, cleaned
1 lime, cut into wedges

Steps:

  • Combine jicama, cucumber, and 1/2 cup chopped cilantro in a medium bowl. Dress with 4 tablespoons olive oil and 4 tablespoons lime juice. Season with salt, mix well and set aside.
  • In a separate bowl, combine tomatoes, chiles, garlic, onions, avocado and remaining chopped cilantro. Dress with remaining lime juice, season with salt, mix gently and set aside.
  • Lightly brush a hot grill or grill pan with 1 tablespoon of olive oil. Brush crabs with remaining 2 tablespoons oil, then place on grill and cook until firm, about 2 or more minutes on each side.
  • To serve, divide jicama salad and tomato-avocado salsa between four plates. Top each plate with 2 crabs and garnish with cilantro sprigs and lime wedges.

Nutrition Facts : Calories 458, Fat 32.1, SaturatedFat 4.6, Cholesterol 32.8, Sodium 145.2, Carbohydrate 36.2, Fiber 14.5, Sugar 10.7, Protein 12.4

CRAB SALAD WITH JICAMA, AVOCADO AND EDAMAME



Crab Salad With Jicama, Avocado and Edamame image

Make and share this Crab Salad With Jicama, Avocado and Edamame recipe from Food.com.

Provided by dicentra

Categories     Crab

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup shelled edamame
1/2 lb lump crab, picked over
1/2 cup julienned jicama
1 Hass avocado, diced
2 scallions, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice

Steps:

  • In a small saucepan of boiling salted water, cook the edamame until tender, about 5 minutes.
  • Drain and cool under running water, then pat dry.
  • Transfer the edamame to a bowl and add the crab, jicama, avocado, scallions, olive oil and lime juice.
  • Season with salt and pepper, toss gently and serve.

Nutrition Facts : Calories 237.2, Fat 16.2, SaturatedFat 2.2, Cholesterol 33.4, Sodium 177.5, Carbohydrate 10, Fiber 5.3, Sugar 0.7, Protein 15.1

JICAMA SLICES WITH AVOCADO AND CRAB SALAD



Jicama Slices with Avocado and Crab Salad image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 large jicama (about 1 1/2 pounds)
2 medium-size ripe avocados
3/4 cup chopped tomato
1/2 cup diced red or yellow bell pepper
1 tablespoon minced jalapeno pepper
1 teaspoon salt
2 teaspoons fresh lemon juice
1/2 cup fresh crabmeat

Steps:

  • Peel and slice the jicama into 1 by 3-inch strips about 1/8-inch thick; you should have 20 to 24 slices total. Cover with a damp towel and set aside.
  • Cut the avocados in half and remove the pits. Scoop the pulp into a bowl and mash with a fork. Add the tomato, bell pepper, jalapeno, salt, and lemon juice, and mix well. Taste and adjust the salt and lemon juice. Stir in the crabmeat.
  • Spread 1 tablespoon of the salad on each jicama slice, or serve as a dip with jicama as the crudite. This is not a make-ahead dish.

CRAB AND AVOCADO SALAD



Crab and Avocado Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1/2 pound haricots verts or green beans, halved
2/3 cup low-fat plain yogurt
3 tablespoons low-fat mayonnaise
1 to 2 tablespoons fresh lemon juice
1/2 cup chopped fresh chives
1/4 cup chopped fresh basil
3 anchovy fillets, chopped
Freshly ground pepper
1/2 pound lump or claw crabmeat
1 Hass avocado, halved, pitted and diced
3 romaine hearts, chopped
1 1/2 cups whole-wheat croutons
1 pint cherry tomatoes, halved

Steps:

  • Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
  • Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
  • Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
  • Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

Nutrition Facts : Calories 314 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 552 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 22 grams

SPICY CRAB SALAD WITH CARROTS AND JICAMA



Spicy Crab Salad With Carrots and Jicama image

Provided by Molly O'Neill

Categories     easy, quick, salads and dressings

Time 10m

Yield Six servings

Number Of Ingredients 11

1 pound lump crab meat, picked over for shells
3 hot green chilies, seeded and minced
3/4 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons fresh lime juice
1/2 medium jicama, peeled and coarsely shredded
2 medium carrots, peeled and coarsely shredded
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 cups stemmed watercress

Steps:

  • Put the crab meat in a mixing bowl, add the chilies, 1/2 teaspoon salt, pepper and lime juice and toss gently, being careful to break up the crab meat as little as possible.
  • In another bowl, toss together the jicama, carrots and lemon juice. (The salad can be prepared to this point up to an hour ahead.) Add the remaining 1/4 teaspoon salt, the mint and the cilantro and toss to combine.
  • Divide the crab meat among 6 plates, mounding it in the center, and surround with the watercress. Scatter the jicama and carrots over the crab and serve immediately.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 1 gram, Fiber 4 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 466 milligrams, Sugar 3 grams, TransFat 0 grams

CILANTRO-LIME CRAB SALAD IN AVOCADO HALVES



Cilantro-Lime Crab Salad in Avocado Halves image

Categories     Salad     Shellfish     Vegetable     No-Cook     Quick & Easy     Lime     Crab     Avocado     Spring     Cilantro     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

1/3 cup finely chopped red onion
3 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
3 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon grated lime peel
8 ounces crabmeat
1 ripe large avocado, halved, pitted, peeled Lime wedges

Steps:

  • Stir red onion, mayonnaise, cilantro, 2 teaspoons lime juice, cumin and lime peel in medium bowl to blend. Mix in crabmeat. Season salad with salt and pepper. Brush avocado halves with remaining 1 teaspoon lime juice to prevent discoloration. Arrange avocado halves, cut side up, on plates. Mound crab salad on each avocado half. Serve salad with lime wedges.

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