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Fresh lump crab with avocado makes for a refreshing salad
Spicy Crab and Avocado Salad
You've undoubtedly seen the grapefruit-avocado combo before. If you can't find fresh hearts of palm you can use the canned stuff, but it won't have the same crunch — that added contrast we're looking for. Adding fresh lump crab meat makes it a refreshing salad, or even something you could eat by itself as a light meal. Except for separating the grapefruit suprêmes, it's easy and quick too.
Click here to see 6 New Ways to Use Avocados.
Back to Avocado 101!
- 4 fresh hearts of palm, cut in ½-inch chunks
- Olive oil
- Salt and fresh black pepper, to taste
- 1 lemon
- 4 small avocados, ½- to ¼-inch cubes
- ¼ red onion, thinly sliced
- 3 ruby red grapefruits, peeled, segmented, and pith removed
- 1 jalapeño, finely diced
- 1 pound lump crab meat
Toss the hearts of palm with oil to lightly cover. Season with salt and freshly ground black pepper. Squeeze ½ lemon over the avocado. Add the thinly sliced red onion (reserving some for garnish). Season and toss gently.
Peel, segment, and remove pith from suprêmes trying to keep them whole. Reserve in a separate bowl with juice. Halve a jalapeño and remove the seeds from one side. Finely dice both halves and throw the pepper in with the grapefruit. Toss gently.
Strain off liquid from segmented grapefruit and also the hearts of palm and avocado. Emulsify liquid. Season with salt and pepper. Toss gently with lump crab meat. Adjust seasoning as needed.
Combine hearts of palm and avocados with grapefruit suprêmes,and crabmeat, reserving some of each to garnish the finished salad (so everything is seen). Garnish the salad with the reserved ingredients and serve.
Avocado and Lump Crab Salad
This stuffed avocado and lump crab salad is light and fresh, made with lime juice, olive oil, cilantro and red onion. So quick because there is no cooking involved!
It’s refreshing and perfect for the Spring or Summer as a lunch or appetizer if you’re entertaining, you can easily double or triple this recipe, make the salad ahead and assemble just before serving.
Here in Long Island, I’m lucky to have access to fresh crab in my neighborhood seafood store that’s already been cooked and cleaned for me. Don’t get me wrong, I’ve gone crabbing and you can certainly catch them and cook them yourself, but it’s so much easier to buy it ready. If you don’t live near the coast, canned lump crab can be used instead.
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Spicy Sriracha Crab and Cucumber Salad
This Spicy Sriracha Crab and Cucumber Salad is refreshing and flavorful! This Japanese-inspired kani salad is my absolute favorite sushi restaurant appetizer. Make it at home with the recipe for this quick and easy dish!
I swore I would take a break from veggie noodles and get back to work on some of the other recipes I have up on the testing block, but then I found a secret cucumber in my crisper.
It’s like reaching in to Narnia every time I open that plastic bin, I never know what on earth is creeping around.
Last time it was a brick of sharp cheddar (darling if you’re going to try to hide the cheese from me, don’t put it in with the veggies!) and this time it was a perfectly ripe cucumber.
So I had to noodle-ize it. I. Had. To.
This salad is my absolute favorite appetizer to order from Japanese restaurants and sushi bars. It’s typically dubbed the Kani Salad and loaded with imitation crab meat, but I was lucky enough to have the real deal on hand from my crab dip faceplant. It’s divine and quite the textural smorgasbord! [crunchy. crisp. tender. awesome.]
Skip the go-to tuna salad for lunch today and make this instead!
- 2 teaspoons chopped fresh ginger
- Grated zest of 1/2 lemon
- 2 teaspoons lemon juice
- 1 1/2 tablespoons white- or rice-wine vinegar
- 2 scallions including green tops, chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/3 cup cooking oil
- 3/4 pound watercress, tough stems removed (about 2 quarts)
- 1/2 head romaine lettuce (about 3/4 pound), cut crosswise into 1-inch strips (about 2 quarts)
- 2 ripe avocados, preferably Haas, diced
- 1/2 pound lump crabmeat, picked free of shell
In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and 1/4 teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth.
In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados, and the remaining 1/4 teaspoon salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.
Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.
Perhaps because I used canned crab, albeit, good quality, I found this recipe lacking. Iɽ give it 2.5 stars if that were possible. Just didn't have any punch and struck me as being too soft and mushy. I may make again should I have the ingredients, but would add something for texture such as red peppers and young sweet raw corn.
Forgot to give this 4 forks!
Perfect for a hot Christmas Day in Australia. As a previous reviewer suggested, the addition of chilli flakes to the dressing really balances the flavour bang. Served with tiger prawns hooked over the edge of the bowl instead of crab meat. Everyone loved it!
The onion was a bit much . The second time I made it I left out the onion and it was much better.
I used lobster instead of the crab and added a finely minced jalapeño to the dressing. It was delicious! I served it over a chopped mixed green and kale salad.
This has been a true hit at my dinner table. I've always prepared it for dinner parties and got great comments. I once replaced the crab with shrimp and it was equally as good.
Made w imitation crab, decreased the amt of red onion to about 2 tbsp, added salt & pepper to drsg, and subbed avocado oil for oil. Didn't have mango so used cantaloupe. It was delicious.
I loved the dressing for this salad before I added the red onions but found the addition of the onions to be overpowering. Next time I'm going to use just a tiny bit of onion. I even doubled the other ingredients in the dressing and still thought it was too oniony. Besides that one alternation, I highly recommend a citrus infused olive oil. Mine was tangerine infused and it was a wonderful addition. The rest of the flavors worked quite nicely together and I will definitely be making this again with just a teeny bit of onions.
I made this with a couple of changes, and it was still very good. I didn't have mango or lettuce on hand, and I used imitation crab in place of real crab. It was delicious! The recipe needs a dash of something spicy (I used red pepper flakes), but other than that, it's great as is. If you want to cut costs, imitation crab (the stuff in california rolls) works very well in this dish. Definitely making it again.
Made it without crab as light appetizer for mexican meal. It was delicious and refreshing. Love the citrus dressing.
Made this as an appetizer for my mother's birthday. It is light and refreshing and the flavors mix very well. Would definitely make it again.
Had this for a nice birthday dinner with my family as a starter. It was delicious and easy to make. Has a wonderful refreshing taste.
Wow. I can't believe how simple & easy this was! And the flavors are pure joy. Even the 8 yr old prounounced it fanatastic. Will add to the weekly rotation. Used frozen mango because ya can't get truly fresh mangos here in Denver.
Sauteed prawns to replace crab. Loved it! Simple, but easily good enough to serve to guests.
used shrimp instead and tossed with mixed greens. and lemon since lime was old and tired! will marinate shrimp next time. light and refreshing. will make again.
Excellent. Left out the lettuce and added bell pepper, jicama, and bean sprouts. Cubed all of the veggies and the mango instead of slicing them. Added lemon juice, salt, and pepper. Delicious and great the next day too
I always make this as a side salad for lemon grilled chicken and cous cous sans the crab. Great dressing that isn't too oily. Would be stellar with crab too no doubt. Looks good too since the lettuce serves as little cups for the fruit and onion.
my boyfriend and i both agreed that the dressing was bland, even when i tried doctoring it with extra lime juice, garlic and cayenne. i added balsamic vinaigrette, after which the salad was nice and fresh, strawberries were a great addition, as well as roasted sunflower seeds for crunch.
I have made this many times (although only once as the recipe states). Strawberries are also good, add jalapeno. Since I am lazy, a raspberry vinegrette is fantastic on it instead of making this citrus dressing. mmmmm
Loved this salad, I too added some heat to this salad, but other than that it was fabulous. A definate keeper!
i made this on ladies camping weekend. Made the dressing before leaving home. Quick, easy, and was a hit! Have made it a few times. Will try the variations.
This is one terrific recipe. I added in extra crab meat as my market had crab legs on sale. I'll make this one again and again.
Quick, easy, and delicious. I added a tablespoon of chopped garlic and a shot of cayenne pepper to the dressing, used king crab instead of lump meat, and used baby spinach instead of Boston lettuce. A great weekday meal.
This is a delicious and lovely party dish. I added, as suggested, sweet chili sauce and cayenne, added one more avocado as well, and the compliments just keep coming! I also thought that it feeded more than 4 people - closer to six, over a bed of greens.
I love this dish. It's simple to make and such an interesting combination on ingredients. I use king crab leg meat. I had a party last week and served the salad as a starter in martini glasses. My guests could not stop talking about this salad.
Crab linguine cacio e pepe
Take this cult pasta up a notch with a spike of briny shellfish.
Boil crab with bay leaves and salt or buy fresh crabmeat to create this essential element in any assiette Creole (Creole platter), written by Vanessa Bolosier. Blue land crab is now a protected species in the French Caribbean and it is only eaten at specific times of the year, but when the hunting season is open there are countless ways of cooking it. For this recipe you can boil sea crabs with bay leaves and salt, then pull out the flesh from the claws and legs you will also need to wash and sterilise the shell before filling it. To save time, buy crabmeat from a fishmonger’s.
Louisiana crab cakes with spicy mayo
These crab cakes are easy to prepare and perfect for entertaining family and friends. Using chilli tortilla chips as the coating gives them extra crunch and heat but you can also use normal ones, if you like.
This recipe comes from Tacos Padre, a stall at London’s Borough Market. It’s a vibrant celebration of crabmeat and is best garnished with coriander, jalapeños and fresh lime.
Baked crab and pea giant shells
Spoon zesty crab meat into pasta shells and serve in a creamy pea sauce for a vibrant family dinner.
Crab thermidor is a signature dish at The Long Arms pub in Bradford-on-Avon. They use sustainable pot-caught cock crabs from a small co-op of fishermen in Newlyn called Dreckly Fish, supporting our inshore fishermen and guaranteeing quality and provenance.
Crab and avocado rolls
A quicker, more economical version of a classic lobster roll. The avocado makes the filling go further… clever, right?
Crab fried rice with prik nam pla
Make the most of crab in this crunchy Thai-style wok-fried rice with broccoli, spring onions and Thai dipping sauce.
Spicy crab chowder with avocado
Tinned crab works really well in cooked dishes and is a fraction of the price of fresh. Use crab meat in this delicious spicy chowder packed with delicious fresh ingredients and zingy lime and avocado.
Crab pappardelle arrabbiata
Make this fuss-free impressive pasta dish with fresh crabmeat and homemade confit chilli oil from 26 Grains in Covent Garden.
Griddled avocados with crab and chorizo
Check out this quick and easy avocado recipe with crab salsa and spicy chorizo. This simple avocado dish is ready in just 20 minutes, great for last-minute entertaining.
Thai-style kohlrabi and crab salad
Check out our punchy Thai-style salad recipe with white crabmeat and kohlrabi. This simple salad is easy to make, low in calories and ready in just 15 minutes.
These are a seafood version of Italian arancini or suppli, which are little risotto balls usually filled with meat, tomato ragu or mozzarella. Make this simple crab version for an indulgent canapé or starter.
Crab and shaved asparagus salad
Try our vibrant salad of crab and crunchy asparagus. This bright spring salad is easy to make and under 500 calories. Use sourdough that’s a day or two old for extra-crunchy croutons.
Leek and crab lasagne
Leek and crab lasagne is lighter and more refreshing than the meat version and it has a great flavour. Either buy cooked crabs and pick out the meat yourself, discarding the grey-coloured gills and stomach, or buy picked meat.
Try our simple recipe for crab nachos, it’s a great alternative to cheesy or chilli style nachos. This dish is a great starter or quick and easy snack.
Salt-crusted Jersey Royals with crab and chilli dip
These make a great starter or snack to serve with drinks. They are salty as you’d expect, so don’t cut any of the potato up as they will absorb more salt.
Västkustsallad is a popular salad in Sweden. There are different versions of this west coast salad served all over Sweden with various seafood – the mushrooms are a constant though.
Chilli and ginger crab cakes with watercress
Homemade Thai crab cakes are quick and easy to make for a speedy midweek meal. Packed with crab, ginger, chilli and coriander, then served with watercress
Crab and avo tacos
These crab and avocado tacos are packed with fresh, zingy flavours and are ready in under 30 minutes.
Light and delicate crab crostini make perfect canapés for drinks parties. Make the crab mix and toast the baguette ahead, but don’t assemble until ready to eat as the bread will become soggy.
Crab and saffron linguine
Feeling fancy? Impress with this sophisticated linguine dish, flecked with fresh crabmeat, red chilli, lemon zest and saffron.
Stacked Crab and Avocado Salad
Stacked salads look so fancy, don’t they? I recently had a couple of friends over for a girls night and when I whipped out this salad, they were totally wowed. ‘Five star’ was what they called it (thanks girls!). But really, they had no idea how easy this is to put together, well until now. All you need is a 3″ ring and a little patience to put this posh-looking starter together. And not only does it look glam, it’s so full of fresh yummy flavour.
A salad is only as good as it’s ingredients. Nevermind the fancy tower of seafood, if the ingredients aren’t fresh, it’s just a stack of grossness. So buy the best ingredients you can – you’ll be able to taste the difference. When cutting fresh mint, make sure your knife is super sharp so you don’t bruise the delicate leaves. To cut, I stack up a pile of leaves, roll them, and slice into thin ribbons before chopping them up.
To get uniformly thinly sliced veggies, you would need a mandoline. Read more about it here. No mandoline? No problem. Just slice thinly and you’re perfect. This recipe is adapted from the LCBO’s Food & Drink magazine from a few years back. The great thing about this mag is they post all their recipes and gorgeous photos online. I simplified the salad and modified the seasonings a bit. This website is a great source for food and drink recipes – I use it often.
How do you get cubed avocado? I cut the avocado in half and cut the flesh into squares. Then use a tablespoon to scoop out the avocado flesh. This way, you don’t need any of those fancy avocado slicers. To get slices, just cut the avocado lengthwise and scoop out.
The ring I used here is from Sur la Table for $4.95. If that’s not convenient, I think you can just go to a hardware store and buy some plastic plumbing parts. When filling the ring, press the ingredients down gently. The more compact the ingredients, the less likely it will fall apart when you slowly remove the ring. Don’t freak out if the crab starts falling out – just gently put the pieces back into place or put them back on top. Most likely, no one will even notice. The chives crossed on top are an effective decoy for any errant pieces of crab.
This salad can definitely be made ahead of time – up to 4 hours is fine. Just make sure the avocado is really well coated in the dressing the lemon and lime juices keep the avocado from turning brown. The nice thing about making this ahead is that the cucumbers get slightly pickled from the lemon and vinegars in the dressing. So refreshing. Reminds me of a California roll.
Variations on Kani Salad
Could you make this with real crab legs? Yes. That’s not typical, though. We love real crab legs as much as anyone, but a kani salad is all about the crab sticks. Try it as written first! Bonus? If you use imitation crab, this recipe is kosher!
What are some other add ins? We do not add anything else! Of course you could get fancy and add mango or other fish roe, maybe even some shredded carrots, but this salad does not need it.
If you want a smoother, creamier texture, try omitting the cucumber from the crab and dressing mixture, then serving the crab salad on top of shredded cucumber instead (pictured below). Why? We have ordered this dish dozens of times from a zillion different sushi bars some of our favorite iterations were when the kani salad was served on top of cucumber instead. It’s super luscious and creamy when you only get bites with crab!
We have also ordered this as a hand roll, which is nice because you get a bit of extra crunch from the seaweed.
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