Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Hass Avocado Salad with Maryland Lump Crabmeat, Trio of Peppers and Crisp Frise (cover)
1 Min Read
Diane Ridge
Yield: 4 portions
Dress ing:
1⁄4 cup olive oil
1 Tbsp. lime juice
1 tsp. balsamic vinegar
1⁄2 tsp. Dijon mustard
1⁄4 tsp. salt, divided
1⁄4 tsp. ground black pepper, divided
Crab sala d:
1⁄4 cup mayonnaise
2 Tbsps. Dijon mustard
1 tsp. paprika
8 oz. lump crab meat
1 cup red, yellow, green bell peppers,
chopped
1 fully-ripened avocado (about 8 oz.)
1⁄2 tsp. lime zest, grated
1 tsp. lime juice
1⁄2 cup plum or grape tomatoes, chopped
4 small sprigs frisée
To prepare dressing: In a cup whisk together olive oil, lime juice, balsamic vinegar, mustard and 1⁄8 tsp. each salt and pepper; set aside.
For crab salad: In a small bowl, combine mayonnaise, mustard, paprika and 1⁄8 tsp. each salt and pepper. Gently fold in the crab and peppers.
Seed, peel, and chop avocado. In another small bowl, combine avocado, lime zest, lime juice and 1⁄4 tsp. each salt and pepper.
To serve: Place a 21⁄2- to 3-inch open square or round mold on a salad plate. Pack 1⁄4 of the crab salad into the mold; top with 1⁄4 of the avocado salad. Remove mold and repeat to make 3 more salads. Top each with a quarter of the tomato and a frisée sprig. Whisk dressing and drizzle over frisée and around the plate; serve.
Recipe from Astrid Auchmuty, senior, Johnson & Wales University, Providence, RI, for the “Fiesta Time” Avocados from Mexico Student Recipe Contest, 2007.
About the Author
Read more
Oct 18, 2024
Sponsored Content
Oct 11, 2024