CRAB AND AVOCADO SALAD

It's no secret that I am a Seafood lover, and am always happy to share my ideas, tips, and recipes on how to cook it with you guys. However, your culinary adventures don't need to stop there. Read on and I’ll teach you how to make a crab salad that will make your toes curl in pleasure.

Part of the fun is knowing exactly how to prepare a variety of fish and shellfish to really bring out their flavors. This recipe is simple and the preparation is very quick.

I know it sounds a bit odd to mix seafood and mayonnaise but it is a classic preparation you find in tuna salad, on lobster rolls and even chicken salad. Protein and mayonnaise are fast friends in these salads.

What kind of crab am I using in this crab salad recipe? I am using imitation crab meat(not the healthiest choice), sometimes referred to as krab or krab meat. Imitation Crab Salad (krab) is actually made with Surimi, a whitefish that is ground them binded with a starch to resemble a crab leg. Huffington Post wrote a great post about what exactly imitation crab (krab) is. I will say, nutritionally you’re better served purchasing actual crab meat, but for the purposes of this classic seafood salad, this is the ingredients you will find when you go to your grocer’s seafood counter.

This crab salad recipe is a great salad to make for a simple lunch, or for a side dish for dinner or a gathering with friends or family.

This is a great salad to make in the summertime when you’re getting together with family at the park or for a potluck. You can prepare this recipe in advance.

INGREDIENTS:

200 gms imitation crab meat (available in most supermarkets)

1/2 cup mayonnaise

1 tbsp BBQ sauce

1 tbsp ranch dressing

1 tsp paprika

zest of a lime

1 avocado, chopped in squares

salt and papper to taste

1 red chilli (opcional)

5-6 boiled baby potatoes cut in halves

Boston lettuce for serving, you can use any lettuce….iceberg, romaine, butterhead.

5-6 grape tomatoes cut in half

METHOD :

In a large bowl, add all the ingredients, gently stirring until well coated.

Refrigerate an hour before serving. Take a bowl and place the lettuce leaves around and place the mixed salad in the middle. Garnish with red chilli if you like the hint of spice.