Photo: Crab and Avocado Salad with Japanese Dressing Recipe
This is another one of those salads that my husband doesn't notice is a salad and that we eat fairly often at home. Now that I can find good, fresh tubs of crabmeat at the supermarket I can really rely on this as a table and tummy filler when I don't have much time for slow, store-by-specialist-store shopping. The quantities below provide generous amounts for four people, so this is the sort of starter that you can use to save you coming up with enormous amounts later on in the evening. I often halve it for a quick supper for the two of us at home, or when it's me and a girlfriend and a chilled bottle of rose.
Ingredients
- 2 tablespoons mirin
- 1/2 teaspoon wasabi paste
- 1 tablespoon rice vinegar
- Few drops sesame oil
- 1/2 teaspoon Maldon/kosher salt or 1/4 teaspoon regular salt
- 1 long red chile pepper, deseeded and finely chopped
- 1 1/4 cups crabmeat
- Approximately 1 teaspoon lime juice
- 5 cups rocket salad
- 1 ripe avocado
- 1 to 2 teaspoons chopped chives
Directions
In a bowl that will take the crabmeat later, whisk together the mirin, wasabi, rice vinegar, sesame oil and salt. Then remove around 4 teaspoons to another big bowl that will fit your salad in later.
To the first, more generous amount of dressing, add the finely chopped chile and then the crabmeat, and fork through to mix thoroughly.
To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix before arranging on 4 plates.
Spoon a quarter of the mixture into a regular metal kitchen third-cup measure, squishing down to get it all in, then take it over to a salad-lined plate and unmold in the center of it. Just turn over, tap and the crabmeat should fall out. Continue with the remaining 3/4 of the crabmeat and the 3 other plates.
Using a rounded half spoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice.
Sprinkle the chopped chives over the 4 mounds of crab and take the plates to the table.
* Shellfish Warning
Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
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By phegelund_10684281
Clinton Twp, MI
on July 23, 2012
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My husband and I enjoyed this very much for a light summer meal. The dressing I would make a double batch of it is that good.
By katie barton
Haida Gwaii
on April 26, 2011
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All I made was the dressing! Wow.. yummy
By dbella_12508611
McDonald, PA
on September 11, 2010
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I make the recipe with good quality canned salmon and it is AMAZING! This was the first time I tried arugula too, and I absolutely fell in love with it. I've been addicted to this salad for about 6 months now. It is such a great recipe because it is so versatile. It seems as though I change it up a bit every time I make it. I've been adding lime and soy to the dressing to give it an excellent flavor. I take a small 1/4 or 1/2 tsp. to make little balls out of the avacado. Cute and you get a taste in every bite. It also travels well for lunches. Yum :
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