Crab and Avocado Salad with Japanese Dressing

Name: Crab and Avocado Salad with Japanese Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 1 ripe avocado; 1 teaspoon chopped chives; 296 milliliters crabmeat; 1 teaspoons Maldon/kosher salt or 1/4 teaspoon regular salt; 1 teaspoon Approximately lime juice; 1 long red chile pepper, deseeded and finely chopped; 2 Tbsps mirin; 1 Tbsp rice vinegar; 1 liters rocket salad; 3 drops Few sesame oil; 1 teaspoons wasabi paste

If you want to add more gluten free, dairy free, and pescatarian recipes to your recipe box, Crab and Avocado Salad with Japanese Dressing might be a recipe you should try. For $1.89 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains around 12g of protein, 9g of fat, and a total of 156 calories. A mixture of long chile pepper, mirin, crabmeat, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

In a bowl that will take the crabmeat later, whisk together the mirin, wasabi, rice vinegar, sesame oil and salt. Then remove around 4 teaspoons to another big bowl that will fit your salad in later.

Ingredients you will need

Rice Vinegar

Sesame Oil

Crabmeat

Wasabi

Mirin

Salt

Equipment you will use

Whisk

Bowl

To the first, more generous amount of dressing, add the finely chopped chile and then the crabmeat, and fork through to mix thoroughly.

Ingredients you will need

Crabmeat

Chili Pepper

To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix before arranging on 4 plates.

Ingredients you will need

Lime Juice

Equipment you will use

Bowl

Spoon a quarter of the mixture into a regular metal kitchen third-cup measure, squishing down to get it all in, then take it over to a salad-lined plate and unmold in the center of it. Just turn over, tap and the crabmeat should fall out. Continue with the remaining 3/4 of the crabmeat and the 3 other plates.

Ingredients you will need

Crabmeat

Using a rounded half spoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice.

Ingredients you will need

Lime Juice

Avocado

Sprinkle the chopped chives over the 4 mounds of crab and take the plates to the table.

Ingredients you will need

Chives

Mounds Bar

Crab

Equipment

Whisk

Bowl

Ingredients

Servings:

ripe avocado 1teaspoon

chopped chives 296milliliters

crabmeat 1teaspoons

Maldon/kosher salt or 1/4 teaspoon regular salt 1teaspoon

Approximately lime juice 1

long red chile pepper, deseeded and finely chopped 2Tbsps

mirin 1Tbsp

rice vinegar 1liters

rocket salad 3drops

Few sesame oil 1teaspoons

wasabi paste

Recommended wine: Chardonnay, Riesling, Pinot Grigio

Crab works really well with Chardonnay, Riesling, and Pinot Grigio. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. One wine you could try is Brick & Mortar Manchester Ridge Vineyard Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.