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Crab and Avocado Duet Recipe

Crab and Avocado Duet

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Average Rating:

Total Reviews: 12

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  • on August 28, 2012

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    I played with this recipe quite a bit because I wanted to make it as a larger dinner salad. I had a lettuce base with some slivered red peppers; I topped the base with the avocado and crab. Since I had the lettuce, I mixed up a little extra lemon juice, Dijon, oil, and white vinegar to create a simple dressing to drizzle over the lettuce. The salad turned out excellent with great flavor - a nice tang from the lemon juice contrasting with the sweetness of the crab and subtle avocado flavor. Served it with some hearty whole grain bread, and it made a great meal.

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  • on May 14, 2012

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    Wow - loved this recipe! And it looks beautiful, too. Next time will try using frozen king crab legs instead of canned crab, which tasted a little "fishy" to us. Yummm!

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  • on May 09, 2012

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    Very good recipe, also good with lobster...I used a tuna fish can as a mold for the salad

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  • on August 10, 2011

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    Easy, delicious, elegant, and healthy. I loved it! I think next time I am going to add in a little chopped red pepper for color and peppery kick, but it was lucious, creamy and simple just as it was. A definite make-again!

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  • on December 25, 2010

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    The can idea was a bit difficult. I did mine in large round ramikin dish and I topped mine off with roasted tomatoes covered in Balsamic Vinegar which added some color and more salad like dip! Looked great for xmas and turned out wonderful! I also drew lines going from the dip on my serving tray with wasabi sauce as well in case someone wanted to kick it up a notch! :

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  • on September 10, 2010

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    This was so unbelievably easy to make, but it looks like it can be served in a restaurant! The idea of using a can as a mold seemed like it may not work, but in actuality, it worked PERFECTLY! Although it was very lemony, I think that is necessary in order to prevent the avocado from browning and help to bring together all the flavors. If you are making this for a large group, it can get pricey, since lump crabmeat is expensive. However, for 4-6, it is reasonable, elegant, and delicious. Thanks, Ellie! :o

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  • on May 27, 2010

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    Made this for a company, what a hit , so easy to make and yummy to eat. Served it in a fancy martini glass, avocado on bottom, crab on top with a wedge of lemon, looked as great as it tasted, Thanks Ellie

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  • on May 03, 2010

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    Wow..let's just say I am totally shocked at how easy and delicious this recipe is.
    In ten short minutes, you have managed to impress your guests! I have to admit, mine were as pretty as the picture too! The only thing I had to do was substitute honey dijon salad dressing for the dijon mustard! It was so nice to get all the compliments! 150 calories? I AM IMPRESSED!!

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  • on March 14, 2010

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    I made these using smaller cans so I could serve them as individual appetizers. I like the flavor of avacado and crab, so I loved them. But there really wasn't a lot of extra flavor in them. It was just a light tasty snack.

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  • on February 15, 2010

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    The hardest part of this recipe was removing the bottom of the can that I used. The recipe was so simple, and it really came together. One small change - I thought the recipe needed a little more color. So, I finely minced about 1/4 of a red pepper and I put a small spoonful of that on top, then I added the chives. I don't think it affected the flavor at all, but the touch of color made this appetizer as eye popping as it was tasty.

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