crab and avocado salad, take two
Ok. This has got to stop. I'm pretty sure that seven of my last ten recipes have included avocados, and if I were you guys, I would be getting sick of them by now.
Come on, Katy. What is this, an avocado blog?
My first take on an avocado salad was here, with crab and grapefruit, and let me tell you -- as recipes on Sugarlaws go, it's only topped by this and this. But the avocado lover in me wasn't totally finished, and I happened to have some extra crabmeat...
This little salad is incredibly simple, and you can use pastry molds to make it look really elegant and special. Check out the ingredient list -- you probably have most of them in your kitchen already. Now go get yourselves a big bag of avocados and get to work!
Crab and Avocado Salad Recipe
Ingredients
- 1 avocado, diced
- 4 ounces lump crab meat, pulled apart slightly
- 1 small shallot, minced
- Juice of one lime
- Dash of garlic powder
- 2 tbsp extra virgin olive oil
- Fleur de sel
- Freshly ground pepper
Directions
Combine lime juice and avocado, toss gently to coat. Separately, combine olive oil, garlic powder, salt and pepper with crab meat, and toss. In a pastry mold or on a dish, first layer the avocado mixture, then layer the crab mixture over it. Sprinkle the minced shallots over the top and drizzle with additional olive oil if desired. Serve.
Serves four.
