Cook the Book: Crab Salad with Lime and Avocado

Name: Cook the Book: Crab Salad with Lime and Avocado
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 large ripe avocado, halved, pitted, peeled, and cut into very thin half- rounds; 473 milliliters celery ribs, finely minced (about; 4 servings Creamy Lemon-Chive Dressing; 4 servings Coarse, freshly ground black pepper; 79 milliliters finely minced fresh chives; 59 milliliters minced fresh cilantro, chervil, or parsley leaves; 2 Tbsps freshly squeezed lemon juice; 4 servings Lemon zest; 237 milliliters light cream; 473 milliliters pound fresh cooked lump crabmeat; 1 teaspoons mild paprika; 1 teaspoons hot-smoked Pimentón de la Vera or other hot smoked paprika; 1 orange or red bell pepper, trimmed, seeds removed, and minced (1 scant cup); 4 servings Red Hot Salt; 1 teaspoon fine sea salt; 4 slices thin slices sourdough bread, toasted, for serving; 2 teaspoons ground Piment dEspelette or other ground mild chile pepper

Need a pescatarian main course? Cook the Book: Crab Salad with Lime and Avocado could be an outstanding recipe to try. One portion of this dish contains approximately 26g of protein, 19g of fat, and a total of 447 calories. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have creamy lemon-chive dressing, hot-smoked pimentón de la vera, ground piment d'espelette, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

For the Creamy Lemon-Chive Dressing: In a jar, combine the lemon juice and salt. Cover with the lid and shake to dissolve the salt.

Ingredients you will need

Lemon Juice

Chives

Lemon

Shake

Salt

Add the cream, chives, and lemon zest. Shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.) But will it curdle? Given the right circumstances, such as the addition of acids or heat, any milk or cream product will curdle (meaning the curd protein coagulates and forms clumps). The greater the fat content of the milk or cream, the more it will resist curdling. I use a light cream with a 12% fat content, much like what is also called half- and- half, and have never had a problem with curdling when adding lemon juice to the cream.

Ingredients you will need

Lemon Juice

Cream

Lemon Zest

Seasoning

Chives

Shake

Milk

Combine all the ingredients in a jar. Cover, shake to blend. (Store the salt mixture, sealed in a jar, at room temperature for up to 1 month. After that the flavors will begin to fade.)

Ingredients you will need

Shake

Salt

For the Salad: In a large bowl, combine the crabmeat and citrus zest and toss with just enough dressing to lightly coat the crabmeat. Taste for seasoning.

Ingredients you will need

Seasoning

Crabmeat

Equipment you will use

Bowl

In another bowl, combine the bell pepper, celery, cilantro, and Red Hot Salt and toss with just enough dressing to lightly coat the vegetables. Taste for seasoning.

Ingredients you will need

Bell Pepper

Vegetable

Seasoning

Cilantro

Celery

Salt

Equipment you will use

Bowl

Combine the contents of the two bowls, mixing gently to blend.

Equipment you will use

Bowl

Mound the salad in the center of the dinner plates. Arrange the avocado slices around the salads.

Ingredients you will need

Avocado Slices

Serve with the toast.

Ingredients you will need

Toast

Equipment

Bowl

Ingredients

Servings:

1large

ripe avocado, halved, pitted, peeled, and cut into very thin half- rounds 473milliliters

celery ribs, finely minced (about 4servings

Creamy Lemon-Chive Dressing 4servings

Coarse, freshly ground black pepper 79milliliters

finely minced fresh chives 59milliliters

minced fresh cilantro, chervil, or parsley leaves 2Tbsps

freshly squeezed lemon juice 4servings

Lemon zest 237milliliters

light cream 473milliliters

pound fresh cooked lump crabmeat 1teaspoons

mild paprika 1teaspoons

hot-smoked Pimentón de la Vera or other hot smoked paprika 1

orange or red bell pepper, trimmed, seeds removed, and minced (1 scant cup)4servings

Red Hot Salt 1teaspoon

fine sea salt 4slices

thin slices sourdough bread, toasted, for serving 2teaspoons

ground Piment d'Espelette or other ground mild chile pepper

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.