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CRIMINI, AVOCADO & CRAB SALAD
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  • Preparation

    15 min

  • Cook Time

    15 min

  • Total Time

    30 min

Fruits & Veggies-More Matters
Crimini, Avocado & Crab Salad

Recipe Provided By

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

Ingredients

  • 4.000 4 oz.
    crab meat
  • 2.000 2 oz.
    crimini mushrooms, sliced
  • 1.000 1
    green onion, diced
  • 0.250 ¼ cup
    Crème Fraiche
  • 1.000 1 tsp.
    cooking sherry, or more to taste
  • 0.000
    Salt and white pepper, to taste
  • 2.000 2
    heads red or green Belgian endive, cleaned and separated into leaves
  • 1.000 1
    ripe, Fresh California Avocado, seeded, peeled and diced

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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.

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

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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