Imitation Crab Surimi And Avocado Salad Recipes

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TARRAGON CRAB SALAD



Tarragon Crab Salad image

The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Provided by Shelley Wiseman

Categories     Salad     Blender     Tomato     No-Cook     Quick & Easy     Crab     Summer     Healthy     Tarragon     Chive     Lettuce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 large egg yolk
1 tablespoon white-wine vinegar
1 tablespoon water
3 tablespoons mild olive oil
1 pound jumbo lump crabmeat, picked over
2 teaspoons chopped tarragon
3 tablespoons chopped chives
2 large tomatoes (1 1/2 to 2 pounds total), sliced thick
3 cups baby romaine leaves
Serve with:
Toasted baguette slices

Steps:

  • Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
  • Toss crabmeat with dressing, tarragon, and chives.
  • Season tomatoes with salt and serve topped with romaine and crab

CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING



Crab, Mango, and Avocado Salad with Citrus Dressing image

Provided by Elizabeth Horton de Meza

Categories     Salad     Citrus     Fruit     Leafy Green     Onion     Shellfish     Vegetable     Marinate     No-Cook     Quick & Easy     Lunch     Mango     Seafood     Crab     Avocado     Summer     Lettuce     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel
3 tablespoons olive oil
1/2 red onion, sliced paper-thin
1 pound fresh lump crabmeat, picked over, separated into chunks
1 large (15- to 16-ounce) mango, peeled, pitted, sliced
1 large avocado, halved, pitted, peeled, sliced
12 large Boston lettuce leaves

Steps:

  • Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
  • Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

IMITATION CRAB (SURIMI) AND AVOCADO SALAD



Imitation Crab (Surimi) and Avocado Salad image

Make and share this Imitation Crab (Surimi) and Avocado Salad recipe from Food.com.

Provided by Red_Apple_Guy

Categories     Crab

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 california avocado
8 ounces surimi (Crab flavor)
1 medium tomatoes, chopped
2 tablespoons fresh cilantro, chopped
1/4 onion, sliced
1/2 lime, juice of
salt & freshly ground black pepper

Steps:

  • Shred surimi and place in bowl.
  • Slice avocado in half and twist to open. Carefully Lodge a knife in the seed and twist to remove.
  • Score avocado into 1 inch by 1 inch sections and spoon into bowl.
  • Add tomato, onion slivers, and cilantro.
  • Squeeze 1/2 lime over the salad.
  • Salt and pepper to taste.
  • Stir well and serve.

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