Crab and Avocado Salad

Food Network Kitchens

Recipe courtesy Food Network Magazine

Picture of Crab and Avocado Salad Recipe Photo: Crab and Avocado Salad Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 22 Reviews
Total Time:
30 min
Prep
25 min
Cook
5 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • Kosher salt
  • 1/2 pound haricots verts or green beans, halved
  • 2/3 cup low-fat plain yogurt
  • 3 tablespoons low-fat mayonnaise
  • 1 to 2 tablespoons fresh lemon juice
  • 1/2 cup chopped fresh chives
  • 1/4 cup chopped fresh basil
  • 3 anchovy fillets, chopped
  • Freshly ground pepper
  • 1/2 pound lump or claw crabmeat
  • 1 Hass avocado, halved, pitted and diced
  • 3 romaine hearts, chopped
  • 1 1/2 cups whole-wheat croutons
  • 1 pint cherry tomatoes, halved

Directions

Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.

Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.

Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.

Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

Per serving: Calories 314; Fat 14 g (Saturated 2 g); Cholesterol 73 mg; Sodium 552 mg; Carbohydrate 28 g; Fiber 8 g; Protein 22 g

Photograph by Antonis Achilleos

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Newest Ratings and Reviews

Read all 22 reviews

  • on May 19, 2013

    Flag

    I really enjoy this recipe--it has become a regular at my house. I follow the recipe exactly. Some people commented on it being bland, but I guess I just like the taste of crab and avocado so much that I don't find it bland at all. I use Blue Star claw meat for the crab. If you are a crab lover, you will enjoy this recipe for sure!

    people found this review Helpful.
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  • on May 14, 2013

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    Light, delicious and healthy but a little on the bland side. Will possibly make again, but with a few extra spices!

    people found this review Helpful.
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  • on March 31, 2013

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    When I opened my fridge to find I only had lime greek yogurt available I knew I'd have to get creative.
    So I used this recipe as more of a jumping off point.
    I used the lime greek yogurt and subbed lemon juice for lime
    I heeded other's reviews and threw some chili powder into the mix,
    and added a dash of paula dean's house seasoning (garlic powder, ground black pepper and salt mixture
    I had to skip over the chives and the anchovies because I was out
    and also had to skip over the green beans....I was out. But I doubled up my greens with baby spinach and kale. SO GOOD. For deff a keeper

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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