Crab Salad

Name: Crab Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps canned adobo sauce (from chipotle chiles in adobo); 4 avocados, peeled, pitted; 454 grams cooked Dungeness crab meat, picked; 1 Tbsp chopped fresh cilantro, plus sprigs for garnish; 2 Tbsps ketchup; 2 Tbsps fresh lime juice; 118 milliliters mayonnaise; 79 milliliters chopped red bell pepper (from about 1/2 bell pepper); 12 servings Salt and freshly ground black pepper; 118 milliliters sour cream

Crab Salad is a gluten free and pescatarian recipe with 12 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 9g of protein, 20g of fat, and a total of 234 calories. Head to the store and pick up cilantro, mayonnaise, cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Whisk the mayonnaise, sour cream, adobo sauce, ketchup and lime juice together in a large bowl. Season with some salt and pepper. Fold in the bell peppers and chopped cilantro. Then fold in the crab.

Ingredients you will need

Salt And Pepper

Bell Pepper

Adobo Sauce

Lime Juice

Mayonnaise

Sour Cream

Cilantro

Ketchup

Crab

Equipment you will use

Whisk

Bowl

Cut a thin slice off the rounded side of the avocadoes so that they sit flat on a plate.

Ingredients you will need

Avocado

Place the avocado halves, flat-side down, on a platter. Fill the cavities with the crab mixture, dividing equally.

Ingredients you will need

Avocado Halves

Crab

Garnish with a cilantro sprig.

Ingredients you will need

Cilantro

Serve cold.

Equipment

Whisk

Bowl

Ingredients

Servings:

2Tbsps

canned adobo sauce (from chipotle chiles in adobo)4

avocados, peeled, pitted 454grams

cooked Dungeness crab meat, picked 1Tbsp

chopped fresh cilantro, plus sprigs for garnish 2Tbsps

ketchup 2Tbsps

fresh lime juice 118milliliters

mayonnaise 79milliliters

chopped red bell pepper (from about 1/2 bell pepper)12servings

Salt and freshly ground black pepper 118milliliters

sour cream

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing 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 Aubert Lauren Vineyard Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 139 dollars.