MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"You cannot teach a crab to walk straight."
-Aristophanes

The refrigerator light goes on...

It is critical to not over blend this recipe. I like to use avocado in place of mayonnaise for salads but that is not the intention for this recipe. The crab and avocado should not be tossed too much or they will cream together. Just a light toss with the dressing is all that it takes.

This is great served stuffed in a large tomato or in sandwiches. It will keep well but only for a couple of days.

Vinegars

For the most part I have specified what type of vinegar to use in a specific recipe.

Vinegar is almost always made from wine (or any alcoholic beverage) by fermenting the alcohol with acid, thereby producing bacteria. So, apple cider vinegar comes from just that and white vinegar comes from clear grain alcohol.

Most recipes call for white or red wine vinegar. Purchasing better quality vinegars is important to making your recipe great. Less expensive vinegars are produced in large vats, often in a day or two. More complex vinegars are made over time in much the same fashion as making wine, using oak casks and prolonged fermentation and aging.

You will see herbed vinegars on the market (like tarragon vinegar). These are simply vinegars that have been steeped with herbs or infused with other flavors.


 

Crab Avocado Shrimp Salad



Servings = 4 | Serving size =about 1 1/2 cups salad

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes good leftovers but will keep no more than 48 hours. Note that cooking time does not include chilling time.

2 cups water
8 ounces shrimp (peeled and deveined)
1 Tbsp olive oil
1 Tbsp Dijon mustard
2 tsp white wine vinegar
1/4 tsp salt
fresh ground black pepper (to taste)
1 small avocado (peeled and cut into 1/4 inch dice)
8 ounces lump crabmeat
2 large green onions (sliced crosswise)

Crab Avocado Shrimp Salad
Place the water in a small saucepan fitted with a steamer basket over high heat.

Add the shrimp to the steamer when the water boils.

Steam for 5 minutes and then chill.

After the shrimp are cold, cut them lengthwise and then into 1/2 inch pieces.

Place the olive oil, mustard, vinegar, salt and pepper in a large mixing bowl and whisk until smooth.

Add the shrimp, crabmeat, avocado and green onions.

Toss gently until just blended. Do not over mix. The salad should be chunky.

Serve.

Nutrition Facts

Serving size = about 1 1/2 cups

Servings = 2

.

Amount Per Serving

Calories 191 Calories from Fat 82
  % Daily Value
Total Fat 9g 13%
    Saturated Fat 1g 4%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 119mg 40%
Sodium 443mg 18%
Total Carbohydrates 4g 2%
    Dietary Fiber 2g 8%
    Sugars 0g  
Protein 23g  
Vitamin A 6% Vitamin C 15%
Calcium 5% Iron 12%
Vitamin K 34 mcg Potassium 485 mg
Magnesium 60 mg