RECIPES

Crimini, Avocado & Crab Salad

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Total Time:

15min

Cook Time:

15min

Nutritional Highlights (per serving)

See Full

170
Calories
9 g
Total Fat
11 g
Dietary Fiber
11 g
Protein
14 g
Total Carbs
 Crimini, Avocado & Crab Salad

Crab, mushrooms and Fresh California Avocados…who could want anything more in a salad?

Ingredients

Serves: 4
oz.  crab meat
oz.  crimini mushrooms, sliced
  green onion, diced
1/4  cup  Crème Fraiche
tsp.  cooking sherry, or more to taste
  As needed  Salt and white pepper to taste
  heads red or green Belgian endive, cleaned and separated into leaves
  ripe, Fresh California Avocados, seeded, peeled and diced

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. Carefully inspect the crab meat to remove any cartilage; squeeze out any excess moisture.
  2. Combine the crab, mushrooms, green onion, crème fraiche, sherry and seasonings.
  3. Place four Belgian endive leaves on each salad plate. Fill with crab mixture and top each with diced avocado.

Serving Suggestions:
Garnish with an orange or lemon wedge. May also be served with Belgian endive leaves placed on a bed of mixed greens.

Beverage Pairings:
Try with a glass of Chablis wine.

Crimini mushrooms are sometimes called Italian mushrooms. Substitute Baby Bellas or Button mushrooms if preferred.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

NUTRITION INFORMATION
PER SERVING
Calories 170
Total Fat 9 g
Trans Fat 0 g
Saturated Fat 2 g
Unsaturated Fat 4.8 g
Polyunsaturated Fat 1.1 mg
Dietary Fiber 11 g
Protein 11 g
Total Carbs 14 g
Cholesterol 25 mg
Sodium 180 mg
Potassium 1119 mg
Total Sugar 1 g

Vitamin A 5712 IU; Vitamin C 21 mg; Calcium 180 mg; Iron 3 mg; Vitamin D 0 IU; Folate 408 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 110%; Vitamin C 35%; Calcium 20%; Iron 15%

People who eat more generous amounts of fruits and vegetables as part of a healthy diet are likely to have reduced risk of chronic diseases, including stroke, type 2 diabetes, some types of cancer, and perhaps heart disease and high blood pressure.

This recipe meets the following Produce for Better Health Foundation (PBH) Fruits & Veggies–More Matters® program criteria. Per Serving, each serving must contain at least one serving of fruit or vegetables per 250 calories; added sugars cannot exceed 15% of total calories; total fat is ≤ 35% of total calories, saturated fat is <10% of calories, trans fat is <0.5g per serving; contain ≤ 600 mg of sodium; and offer ≥ 0.014g/kcal naturally occurring fiber (28g of fiber/2000 calories).

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

CAC Admin

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