Crab Salad in a Half-shell

Crab Salad in a Half-shell Recipe from USA with Avocado and Lime

Region / culture: USA | Preparation time: 20 minutes | Servings: 4

Introduction

Crab Salad in a Half-shell is a delicious and elegant dish that is perfect for a light lunch or appetizer. The combination of fresh crab meat, creamy avocado, and zesty lemon juice creates a refreshing and flavorful salad that is sure to impress your guests.

History

Crab Salad in a Half-shell is a modern twist on the classic crab salad recipe. By serving the salad in avocado half shells, it adds a unique and visually appealing presentation to the dish. This recipe is perfect for special occasions or dinner parties where you want to impress your guests with a gourmet dish.

Ingredients

1 lb (454 g) cooked and shredded crab meat
2 california avocados, seeded, peeled, and diced
0.25 cup lime or lemon juice, divided
0.5 cup sliced ripe olives
0.5 cup finely chopped green onion
1.5 tbsp finely chopped fresh dill
1 cup mayonnaise
salt and pepper, to taste
lettuce, as needed
4 california avocados, halved and seeded

How to prepare

In a large mixing bowl, combine crab meat, diced avocado sprinkled with 1 tbsp of lime juice, green onion, dill, and mayonnaise.
Season with salt and pepper.
Set aside.
Prepare avocado half shells.
Generously drizzle with 3 tbsp of lime juice to prevent browning and enhance flavor.
Arrange lettuce leaves on individual salad plates.
Place avocado half shell on lettuce and fill with crab mixture.
Serve.

Variations

For a twist on this recipe, try adding diced mango or pineapple to the crab mixture for a tropical flavor. You can also add a sprinkle of Old Bay seasoning or a dash of hot sauce for a spicy kick.

Cooking Tips & Tricks

When preparing the avocado half shells, be sure to drizzle them with lemon juice to prevent browning and enhance the flavor. This will also help to keep the avocado fresh and vibrant. Additionally, be sure to season the crab mixture with salt and pepper to taste, as this will help to bring out the flavors of the dish.

Serving Suggestions

Serve Crab Salad in a Half-shell as a light lunch or appetizer with a side of crusty bread or a green salad. It pairs well with a crisp white wine or a refreshing cocktail.

Cooking Techniques

When shredding the crab meat, be sure to remove any shells or cartilage to ensure a smooth and enjoyable texture. You can also use lump crab meat for a more luxurious and decadent salad.

Ingredient Substitutions

If you don't have fresh dill on hand, you can substitute with dried dill or another fresh herb, such as parsley or chives. You can also use Greek yogurt or sour cream in place of mayonnaise for a lighter version of the salad.

Make Ahead Tips

You can prepare the crab mixture ahead of time and store it in the refrigerator until ready to serve. Just be sure to fill the avocado half shells right before serving to keep them fresh and crisp.

Presentation Ideas

To make the dish even more visually appealing, garnish with a sprinkle of chopped fresh herbs or a drizzle of balsamic glaze. You can also serve the salad on a bed of mixed greens for a colorful and elegant presentation.

Pairing Recommendations

Crab Salad in a Half-shell pairs well with a variety of wines, such as a crisp Sauvignon Blanc or a light Pinot Grigio. For a non-alcoholic option, try serving with a sparkling water or a fruity iced tea.

Storage and Reheating Instructions

Store any leftover crab salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the salad in the microwave for a few seconds or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 25g per serving

Proteins

Proteins: 15g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin K, folate, and potassium. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains shellfish (crab) and mayonnaise, which may be allergens for some individuals. Be sure to check for any food allergies before serving this dish.

Summary

Crab Salad in a Half-shell is a nutritious and delicious dish that is rich in protein, healthy fats, and essential vitamins and minerals. It is a great option for a light and refreshing meal.

Summary

Crab Salad in a Half-shell is a delicious and elegant dish that is perfect for a light lunch or appetizer. With its fresh crab meat, creamy avocado, and zesty lemon juice, this salad is sure to impress your guests with its unique presentation and flavorful taste. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, eager to learn everything I could about cooking. My grandmother, a wonderful cook herself, had passed down many recipes to me, but this one was special.

I remember the day vividly. It was a warm summer afternoon, and I was browsing through an old cookbook that belonged to my great-grandmother. As I flipped through the pages, a yellowed piece of paper fell out and fluttered to the ground. Curious, I picked it up and saw that it was a handwritten recipe for Crab Salad in a Half-shell.

Intrigued, I read through the recipe, taking in every detail. It called for fresh crab meat, mayonnaise, celery, onion, and a blend of spices. The instructions were simple, yet I could tell that this dish had the potential to be something truly special.

Excited to try it out, I immediately set to work gathering the ingredients. My grandmother, who was in the kitchen preparing dinner, looked over at me with a smile. "What's got you so excited, dear?" she asked.

I showed her the recipe, and her eyes lit up with recognition. "Oh, that's a family favorite," she said. "Your great-grandmother used to make it for special occasions. It's a bit time-consuming, but well worth the effort."

With her guidance, I set about preparing the dish. I carefully picked through the crab meat, discarding any shells or cartilage. I diced the celery and onion, then mixed everything together with the mayonnaise and spices. The aroma that filled the kitchen was heavenly, and I couldn't wait to taste the finished product.

After chilling the salad in the refrigerator for a few hours, I carefully spooned it into the hollowed-out crab shells, garnishing each one with a sprinkle of paprika. The presentation was beautiful, and I felt a sense of pride as I set the platter on the table for my family to enjoy.

As we sat down to eat, I watched with anticipation as everyone took their first bite. The flavors were amazing – the sweetness of the crab meat, the crunch of the celery, and the tang of the mayonnaise all blended together perfectly. My grandmother smiled at me approvingly, and I knew that I had found a new family favorite.

Over the years, I have continued to make Crab Salad in a Half-shell for special occasions and family gatherings. Each time, I think back to that summer day when I discovered the recipe and how it has become a cherished part of our family's culinary history.

I am grateful for the traditions and recipes that have been passed down through the generations, and I hope to continue sharing them with my own family for years to come. Cooking is more than just preparing food – it's about creating memories and connecting with loved ones. And for that, I am truly thankful.