CRIMINI, AVOCADO & CRAB SALAD
Crab, mushrooms and Fresh California Avocados...who could want anything more in a salad?
Ingredients
- 4 oz. crab meat
- 2 oz. crimini mushrooms, sliced
- 1 green onion, diced
- ¼ cup Crème Fraiche
- 1 tsp. cooking sherry, or more to taste
- Salt and white pepper, to taste
- 2 heads red or green Belgian endive, cleaned and separated into leaves
- 1 ripe, Fresh California Avocado, seeded, peeled and diced
Instructions
- Carefully inspect the crab meat to remove any cartilage; squeeze out any excess moisture.
- Combine the crab, mushrooms, green onion, crème fraiche, sherry and seasonings.
- 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 (Sat 2 g, Trans 0 g, Poly 1.1 g, Mono 4.8 g); Cholesterol 25 mg; Sodium 180 mg; Potassium 1119 mg; Total Carbohydrates 14 g; Dietary Fiber 11 g; Total Sugars 1 g; Protein 11 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% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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).
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