Crab and Avocado Duet
Show: Healthy Appetite with Ellie Krieger Episode: Everyday Special
Rate This RecipeRead users' reviews (11)
- Recipe categories: Vegetables, Avocado, Fruit, Lemon, Shellfish, Crab,
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- ratings & reviews(11)
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Total Reviews: 11
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By paula1995
Kansas City
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!
By Ellie3263
Pawtucket,RI
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
By Suzettie Spaghetti
Broomfield, CO
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!
By ssimontacchi_39...
Petaluma, CA
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! :
By raneuman_7513578
Plainview, NY
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
By lbs6459_12674948
Telford, 78
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
By gatorkids_12845837
Downingtown, 78
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!!
By krisinator
Bowling Green, KY
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.
By lev96
Bala Cynwyd, PA
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.
By christywood_6959202
Metairie, LA
on June 04, 2009
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The recipe took less than 5 minutes to prepare and I served it on top a bed of romaine lettuce with heirloom tomatoes and a homemade vinaigrette....I used a heart shaped cookie cutter to stack the crab on the avocado and the family was delighted.