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Recipe
Lump Crab and Citrus Salad with Avocado Recipe
American
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| Servings: 12 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 12 servings | |
| Calories 263 | |
| Calories from Fat 147 | 56% |
| Total Fat 17.0g | 21% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 956mg | 40% |
| Potassium 534mg | 15% |
| Total Carbs 6.37g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.32g | 1% |
| Protein 22.02g | 35% |
Ingredients Convert Measures
- For salad:
- 3 lbs fresh lump crab
- 1/3 cup minced fresh fennel bulb (anise)
- 1/3 cup minced celery
- ¼ cup minced shallot
- ¼ cup minced red bell pepper
- 1 ½ teaspoon orange zest
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- Juice of 1 orange
- ½ lemon
- ½ cup extra virgin olive oil
- Salt and pepper to taste
- 1 lb of Mache (lambs lettuce)
- 4 fresh avocado, minced
Directions
- Mix all ingredients together, let sit for at least 1 hour in refrigerator.
- To Serve:
- Warm crab on a small sheet pan in a 450 degree oven for approximately 3-5 min. (to take chill off, and warm slightly)
- Arrange Mache on plate, spoon about 2-21/2 oz. over Mache, sprinkle avocado. Serve
23 days ago