Lump Crab Salsa Recipes

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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

LUMP CRAB SALSA



Lump Crab Salsa image

Make and share this Lump Crab Salsa recipe from Food.com.

Provided by KathyP53

Categories     Crab

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 12

3 tablespoons chopped cilantro
2 medium shallots, very finely chopped
1 red bell pepper, finely diced
1 jalapeno pepper, seeded and finely diced
lime, juice and zest of
1 garlic clove, very finely chopped
1/4 cup extra virgin olive oil
2 lbs lump crabmeat, picked over
salt
fresh ground black pepper
1/2 cup salted roasted almonds, coarsely chopped
thick cut potato chips

Steps:

  • In a large bowl, combine the cilantro, shallots, bell pepper, jalapeno, lime zest, lime juice, garlic, and olive oil.
  • Fold in the crab and season with salt and pepper.
  • Refrigerate for 1 hour. Let the salsa come to room temperature, then fold in the almonds.
  • Serve with chips.

Nutrition Facts : Calories 194.1, Fat 10.2, SaturatedFat 1.2, Cholesterol 68.9, Sodium 343.4, Carbohydrate 3.4, Fiber 1.1, Sugar 0.9, Protein 22

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