Crab and Avocado Salad with Japanese Dressing

Show: Episode:

Picture of Crab and Avocado Salad with Japanese Dressing Recipe Photo: Crab and Avocado Salad with Japanese Dressing Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 10 Reviews
Total Time:
15 min
Prep
15 min
Yield:
4 as a starter
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 10 reviews

  • on July 23, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 26, 2011

    Flag

    All I made was the dressing! Wow.. yummy

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 11, 2010

    Flag

    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 :

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

Next Recipe

Crab Cakes and Caesar Salad

Crab Cakes and Caesar Salad

Rated 5 stars out of 5
Advertisement

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.