This recipe can be made with any seafood, packing a lot of protein, nutrients, and healthy fats. Our version serves two, and is easily doubled. It makes a lovely lunch.
Prep time 30 minutes
8 oz lump crab meat
2 tablespoons green or red bell pepper, minced
1 tablespoon sweet pickle relish
1 tablespoon lemon juice
1/3 cup light mayonnaise
2 teaspoons Sriracha sauce (or other chili paste/hot sauce)
Salt and pepper to taste
1 egg, hardboiled, peeled and sliced into rounds
1 ripe avocado
In a mixing bowl, stir together the green pepper, sweet relish, lemon juice, mayonnaise, and Sriracha sauce.
Toss the salad gently with the crab meat, season with salt and pepper, and set aside.
Halve the avocado lengthwise, remove the pit and peel, and then slice each half into six long strips.
To serve, for a retro look: Place 6 avocado slices on a plate in a star pattern, top with alternating slices of egg and tomato arranged in a circle, then scoop half the crab mixture onto the center of the plate.
Serving suggestion: While a stuffed avocado is the classic presentation, crab salad is also an elegant lunch served on a toasted baguette or sliced croissant. Substitute small cooked shrimp for crabmeat if you prefer.
Source: January 16, 2013 Co+op Deals Sale Flyer
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