By JENNA LEE REEVES
Named for their sapphire-tinted claws, blue crabs are valued for their sweet, succulent meat. Though they may taste “sweet,” they are also known for their quick ability to weaponize their front pincers –thus the origination of the term, “crabby” disposition.
Crab meat is an excellent source of high-quality protein, vitamins and minerals and is very low in saturated fat. It can be somewhat high in cholesterol so consult a healthcare professional if you are on a restricted diet.
Whether served for Father’s Day, the Fourth of July, or any special meal, we think this “Sweet and Crabby Salad” will put everyone in a good mood.
Florida Blue Crab Salad with Avocado
8 oz. Florida blue crab meat, picked over for shells
1 lg. ripe Florida avocado, halved, pitted, peeled
3 tsp. fresh squeezed Florida Key lime juice
1/2 tsp. Florida Key lime zest
1/3 c. red onion, finely chopped
3 Tbsp. mayonnaise
2 Tbsp. fresh cilantro, finely chopped
1/2 tsp. ground cumin
Salt and pepper, as needed
Hot chili oil and cilantro oil (optional)
Mix together red onion, mayonnaise, cilantro,
two teaspoons lime juice, cumin and lime zest
in medium-sized mixing bowl. Gently stir in
crab meat; season salad with salt and pepper.
Drizzle avocado halves with remaining
teaspoon of lime juice to prevent discoloration
and season with salt and pepper. Arrange
avocado halves, cut side up, on plates. Fill tops
of avocado with crab salad. Garnish salad with
cilantro oil and hot chili oil, if desired.
For more recipe ideas click here: https://lifestylesafter50.com/category/family-cooking/