Crab Salad with Avocado Crema Recipe

Sweet Crab meets fantastic blend of sweet crab meat, nutty red quinoa, and
creamy avocado crema, this dish is a celebration of textures and flavors.
Perfect for a nutritious lunch or an elegant dinner entree.

Servings: 6 People

Author:

Prep Time
35 minutes

Cook Time
20 minutes

Total Time
55 minutes

Course:

Appetizer/Main Course

Cuisine:

Mediterranean

Keywords:

Instructions

1 De-Shell the Crabmeat ( keep the shells for the stock )
2 In a medium-sized pot, melt 1 tablespoon of butter over medium/high heat.

Add diced shallot and sweat for 1 minute.

Add crab shells and cook for 2-3 minutes to release flavor.

Add 2 cups of water, saffron, and lemon peel. Simmer to develop flavors.
3 Combine 1 cup of quinoa with 2 cups of your chosen liquid in a saucepan. This is
where the transformation begins.

Bring this duo to a boil over medium-high heat. Watch as the quinoa begins to
dance in the bubbling liquid.

Once boiling, it's time to turn down the heat. Reduce it to low, cover the
saucepan with a lid, and let the quinoa simmer. This is its time to absorb, to
fluff up, taking about 15 minutes. Patience is key; good things take time.
4 In a food processor or mixing bowl, combine avocados, vanilla yogurt, jalapeno,
apple cider vinegar, and a pinch of salt.

Pulse until smooth and creamy.
5 In a large bowl, mix cooked quinoa with nuts, jalapeno, and shallot.

Add grape tomatoes, both whole and sliced, adjusting the quantity to taste.

Season with a squeeze of lemon juice and adjust flavors as needed (TSA - Taste,
Season, Adjust).

Crab Salad with Avocado Crema Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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