Cook the Book: Crab Salad with Lime and Avocado

Cook the Book: Crab Salad with Lime and Avocado
22 Ingredients
  • 1 pound (2 cups) fresh cooked lump crabmeat
  • Grated zest of 2 limes or lemons, preferably organic
  • 1/4 cup Creamy Lemon-Chive Dressing (recipe follows)
  • Fine sea salt
  • Coarse, freshly ground black pepper
  • 1 orange or red bell pepper, trimmed, seeds removed, and minced (1 scant cup)
  • 2 celery ribs, finely minced (about 2 cups)
  • 1/4 cup minced fresh cilantro, chervil, or parsley leaves
  • 1/4 teaspoon Red Hot Salt (recipe follows) or fine sea salt
  • 1 large ripe avocado, halved, pitted, peeled, and cut into very thin half- rounds
  • 4 thin slices sourdough bread, toasted, for serving
  • Creamy Lemon-Chive Dressing
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon fine sea salt
  • 1 cup light cream
  • 1/3 cup finely minced fresh chives
  • Lemon zest
  • Red Hot Salt
  • 2 teaspoons ground Piment d'Espelette or other ground mild chile pepper
  • 1/2 teaspoon hot-smoked Pimentón de la Vera or other hot smoked paprika
  • 1/2 teaspoon mild paprika
  • 1 teaspoon fine sea salt
Nutrition
401
20% daily value
4 servings
                                       
                                           
     

Fat

45% 29

Saturated

66% 13

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

5% 15

Carbs (net)

- 8

Fiber

28% 7

Sugars

- 5

Sugars, added

- 0

Protein

48% 24

Cholesterol

59% 176

Sodium

35% 838

Calcium

19% 191

Magnesium

19% 80

Potassium

20% 933

Iron

9% 2

Zinc

46% 5

Phosphorus

52% 365

Vitamin A

28% 256

Vitamin C

81% 73

Thiamin (B1)

11% 0

Riboflavin (B2)

26% 0

Niacin (B3)

30% 5

Vitamin B6

41% 1

Folate equivalent (total)

38% 151

Folate (food)

- 151

Folic acid

- 0

Vitamin B12

162% 4

Vitamin D

92% 14

Vitamin E

32% 5

Vitamin K

37% 44

Sugar alcohols

- 0

Water

- 283
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