Chapter: Salad Recipes
Section: With Seafood
Recipe: Avocado Stuffed with Crab-Mango Salad
Avocado Stuffed with Crab-Mango Salad
1 lime, zest finely grated, lime cut in 1/2
2 tablespoons olive oil
2 tablespoons chopped cilantro leaves
1/2 mango, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced (1/4-inch) red bell peppers
1/3 cup diced (1/4-inch) red onion
1/2 jalapeno, stemmed and cut into small dice (about 2 tablespoons)
1/2 pound jumbo lump crabmeat
3 Hass avocados
Squeeze the juice from 1 half of the lime into a bowl. Add the olive oil
and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno,
and lime zest and toss to coat. Gently stir in the crabmeat to keep it from
breaking up. Set aside while preparing the avocados.
Cut the avocados in half and remove pit. Squeeze the remaining lime half
over the avocado flesh, using the lime half to spread it evenly, in order
to keep them from turning black.
Toss the crab salad, check for seasoning, and mound into the avocado
halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds,
if that's your thing.) Serve right away.
TIP: To keep the avocado from sliding around the plate, cut a thin sliver
of skin from the rounded side before filling the avocados. That flat
portion will help keep the avocado steady on the plate.
Variation: For a more dramatic presentation (one more suitable for a
sit-down dinner party than a weeknight supper, perhaps) present the salad
as a "stack," that is, layer the ingredients in a ring mold (similar to a
biscuit cutter without the handle). Instead of serving the salad in the
pitted avocado, peel and pit the avocados, then cut them into 3/4-inch
dice. Toss them with a little lime juice to keep them from turning dark.
Make the crab salad. Place the ring mold over the center of the plate and
put the equivalent of half a diced avocado in an even layer in the mold.
Tamp it down gently. Top with one-sixth of the crab salad and tamp down
gently. Lift the mold carefully and the ingredients will remain in place on
- It had the right amount of spice with the pepper and sweet with the
Recipe courtesy Daisy Martinez. Show: Viva Daisy! Episode: Ladies Lunch
Found at: Food Network
Maria Volosina / 123RF Stock Photo 12540851