Crab Avocado Salad
My goal was to develop a dish that still gave me the satisfaction as though I was eating something naughty. I splurged on some steamed crabmeat and went all green goddess-like with a creamy avocado.
Instead of sugar, which is often used in dressing, I continued my natural kick with sweet fresh, raw corn.
But a dish can’t be Zestuous without a little heat, so I had to grab a jalapeno, some Old Bay Seasoning, and my favorite accent to avocados: Tabasco green pepper sauce.
Finally, a little cabbage for crunch and texture.
Note to chefs: Inspect your crabmeat before mixing it in or your little crunch might not be just from the cabbage. I had a couple of unexpected shells in my crab. I would have totally been kicked off of MasterChef for that faux pas.
You can serve this salad in a scooped out avocado shell, or wrap it in tortillas to make pinwheels. Or if you want to be really naughty, scoop it on top of a grilled filet mignon or grilled halibut steak.
No butter, no cream, just loads of fiber, protein and heart-healthy unsaturated fat.
- 1 avocado
- 2 ears corn
- 1 jalapeno, seeded
- juice of 2 limes
- ½ tsp. Old Bay Seasoning
- ½ tsp. kosher salt
- ½ tsp. Tabasco green sauce
- 8 ozs. cooked crab meat
- 1 cup shredded cabbage
Remove the kernels from the corn. Place half of the kernels in a food processor with the avocado, jalapeno, limejuice, seasoning, salt and Tabasco sauce. Puree until smooth.
In another bowl, combine the crab, cabbage, remaining corn kernels and avocado sauce.
Serve in an avocado shell and sprinkle with more Old Bay and Tabasco sauce.
Or spread on tortillas to make pinwheels.