Foodie Blogroll

Saturday, July 28, 2012

Crab Salad Stuffed Avocados

I love using avocados and this seems to be the time of year to do it. I like that you can find avocados at all stages of ripeness. So if you want to use an avocado today you can pick one up that is ready to go. I am trying to use them more, but other than guacamole which is so easy and by using lime or lemon juice it will stay green longer it seems to be hard to do and keep it nice looking. I tend to avoid it unless I am going to eat the whole avocado, because once you slice it open you have to use the whole thing. I like them on sandwiches, but you take a bite and it slips right out the other end. I think I have to mash them up first for wraps or sandwiches. So in order to keep it green and easy to make and eat I decided to just make a salad into it. I first saw it on Pam's blog - For the Love of Cooking you must stop by her blog it's wonderful...seems like I want to make everything that she makes.
For crab salad I usually don't measure or make it the same way each time, so I will try to give a recipe that will guide you. I had picked up some crab surimi shredded this time...I also wanted to make some crab salad nigiri so I can use this in both. You can use the sticks and chop it up or lump crab if you are going to serve it to someone else right along with you, since it does make a pretty lunch.
This time I made it easy with the crab surimi already to mix up, just open the package and drop it in the bowl...(we don't want those avocados to turn brown) I like to use what I have on hand too when I make salads, so feel free to add something or leave something out.

  • 5oz shred style crab surimi
  • 2 avocados sliced in half
  • 3 tablespoons Greek style yogurt
  • 1 tablespoon mayo
  • 1/4 cup shredded cabbage (I used purple)
  • 1/4 cup jicama cut in thin strips
  • 1/2 teaspoon dill
  • 1/4 teaspoon celery seeds
  • 1/2 teaspoon Old Bay Seasoning (or seafood seasoning)
  • a few tiny salad shrimp
  • 2 tablespoons chopped cilantro (you can use parsley)
  • 1 tablespoon lemon or lime juice
  • salt and pepper to taste
After you cut the avocado remove the seed and squeeze it with lemon juice. Mix everything until it is combined and spoon it into the avocado. Serve it with a bed of mixed greens, and a slice of lemon (I used key limes because that is what I had leftover from my key lime cheese cake disaster, and I thought it would be too much green on the plate).

You can always add some chili, dijon, sriracha sauce, celery, or water chestnuts. I used the jicama because I like to have a little crunch in my salads and wanted something other than celery. This one had shrimp, I left the shrimp out of mine because I don't like shrimp...but it doesn't mean I don't fix shrimp for my family!

was a very good summer lunch...I which i could put this in a bento. That's why it's nice for a summer lunch that you can serve right away!

With a nice glass of iced tea! or chilled white wine! or fruit fresca!
 It is so funny here in SW Florida, so many times you can drive with your sunglasses and windshield wipers on at the same time.The sun is shining in the rain! Does this happen where you live?