CRIMINI, AVOCADO & CRAB SALAD
Recipe Provided By the California Avocado Commission
1
| Preparation: | 15 min |
| Cook Time: | 15 min |
| Total Time: | 30 min |
| Serves: | 4 |
Ingredients
- 4.0004 oz. crab meat
- 2.0002 oz. crimini mushrooms, sliced
- 1.0001 green onion, diced
- 0.250¼ cup Crème Fraiche
- 1.0001 tsp. cooking sherry, or more to taste
- 0.000 Salt and white pepper, to taste
- 2.0002 heads red or green Belgian endive, cleaned and separated into leaves
- 1.0001 ripe, Fresh California Avocado, seeded, peeled and diced
Instructions
- Carefully inspect the crab meat to remove any cartilage; squeeze out any excess moisture.
- Combine the crab, mushrooms, green onion, crème fraiche, sherry and seasonings.
- Place four Belgian endive leaves on each salad plate. Fill with crab mixture and top each with diced avocado.
Serving Suggestions:
Garnish with an orange or lemon wedge. May also be served with Belgian endive leaves placed on a bed of mixed greens.
Beverage Pairings:
Try with a glass of Chablis wine.
Crimini mushrooms are sometimes called Italian mushrooms. Substitute Baby Bellas or Button mushrooms if preferred.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.