This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"You cannot teach a crab to walk straight."
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.
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.
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.
|8 ounces||shrimp (peeled and deveined)|
|1 Tbsp||olive oil|
|1 Tbsp||Dijon mustard|
|2 tsp||white wine vinegar|
|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)|
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.
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|
|Total Carbohydrates 4g||2%|
|Dietary Fiber 2g||8%|
|Vitamin A 6%||Vitamin C 15%|
|Calcium 5%||Iron 12%|
|Vitamin K 34 mcg||Potassium 485 mg|
|Magnesium 60 mg|