Crab Salad with Avocado and Tomato

Name: Crab Salad with Avocado and Tomato
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 ripe avocado, quartered, pitted, peeled and sliced crosswise; 1 Tbsps distilled vinegar; 59 milliliters minced fresh chives; 1 Tbsps ketchup; 1 Tbsp fresh lemon juice; 2 liters torn lettuce; 170 grams lump crabmeat, picked over; 3 Tbsps mayonnaise; 2 Tbsps olive oil; 4 smalls ripe plum tomatoes, cut into thin wedges; 4 servings Salt and pepper

One serving contains 285 calories, 11g of protein, and 23g of fat. This gluten free, dairy free, and pescatarian recipe serves 4. If you have torn lettuce, distilled vinegar, ketchup, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine crabmeat, chives, mayonnaise, ketchup and 1/2 Tbsp. lemon juice in a medium bowl and mix with a fork to blend.

Ingredients you will need

Lemon Juice

Mayonnaise

Crabmeat

Ketchup

Chives

Equipment you will use

Bowl

In another bowl, combine remaining 1/2 Tbsp. lemon juice, tomatoes, avocado, oil, vinegar, and salt and pepper to taste, and toss gently.

Ingredients you will need

Salt And Pepper

Lemon Juice

Tomato

Avocado

Vinegar

Cooking Oil

Equipment you will use

Bowl

Arrange lettuce on each of four dinner plates. Divide avocado mixture among plates and scoop equal amounts of crab mixture onto each.

Ingredients you will need

Avocado

Lettuce

Crab

Equipment

Bowl

Ingredients

Servings:

ripe avocado, quartered, pitted, peeled and sliced crosswise 1Tbsps

distilled vinegar 59milliliters

minced fresh chives 1Tbsps

ketchup 1Tbsp

fresh lemon juice 2liters

torn lettuce 170grams

lump crabmeat, picked over 3Tbsps

mayonnaise 2Tbsps

olive oil 4smalls

ripe plum tomatoes, cut into thin wedges 4servings

Salt and pepper

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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 Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.