Crab ‘N Avacado Salad

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Servings: 4 Difficulty: Intermediate
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A creamy, zesty crab salad nestled in ripe avocado halves for a refreshing and elegant meal.
Crab 'N Avacado Salad recipe image

This Crab ‘N Avocado Salad is a delightful twist on traditional seafood salads, combining sweet, tender crab meat with the rich creaminess of ripe avocados. The dressing, made with mayonnaise, tomato paste, sugar, and sweet pickle relish, adds a unique sweet-and-tangy kick that complements the natural flavors of the crab. Served over a bed of Pace Picante Sauce, this dish offers a burst of color and flavor in every bite. It’s perfect for light lunches, summer picnics, or as an impressive appetizer for gatherings. The addition of sliced hard-cooked eggs and olives provides extra texture and depth, making it a satisfying and visually appealing choice for any occasion.

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Crab ‘N Avacado Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 136.0

Description

This Crab 'N Avocado Salad is a delightful twist on traditional seafood salads, combining sweet, tender crab meat with the rich creaminess of ripe avocados. The dressing, made with mayonnaise, tomato paste, sugar, and sweet pickle relish, adds a unique sweet-and-tangy kick that complements the natural flavors of the crab. Served over a bed of Pace Picante Sauce, this dish offers a burst of color and flavor in every bite. It&# 226;ÂÂs perfect for light lunches, summer picnics, or as an impressive appetizer for gatherings. The addition of sliced hard-cooked eggs and olives provides extra texture and depth, making it a satisfying and visually appealing choice for any occasion.

Ingredients

Directions

  1. In a small bowl, combine 1/3 cup mayonnaise, 2 tablespoons tomato paste, 2 tablespoons sugar (or less to taste), and 1 tablespoon sweet pickle relish; mix well to create a smooth dressing.
  2. In a large bowl, gently fold 1 lb of crab meat (or imitation crab cut into bite-size pieces) and 1/4 cup of thinly sliced or chopped ripe olives (or pimiento-stuffed green olives) into 3/4 cup of the prepared dressing; mix carefully to avoid breaking up the crab.
  3. Cut 4 ripe avocados in half lengthwise, remove the pits, and set aside.
  4. Spoon additional Pace Picante Sauce onto 4 serving plates as a base.
  5. Top each plate with 2 avocado halves, cut side up.
  6. Fill the indentation of each avocado half with the crab meat mixture.
  7. Garnish with sliced hard-cooked eggs, if desired, and serve with the remaining dressing and extra Pace Picante Sauce on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 136.0kcal
% Daily Value *
Total Fat 15.0g24%
Saturated Fat 2.2g12%
Cholesterol 2.8mg1%
Sodium 80.0mg4%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab, avocado, salad, seafood, mayonnaise, picante sauce, olives, eggs, appetizer, lunch, summer recipe, no-cook, easy meal, fresh flavors, creative salad
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