Today: Making a quinoa crab salad, and taking it to the next level. If you love crab this dish will soon become one of your new favorites. A lot of eaters out there have food texture issues when it comes to eating. This recipe offers great texture and deep flavor.

Honestly, when I first tasted this dish I was a little shocked. It was one of those moments when you go, really? It really turned out that good? Promise, yes! This would be a great date night dinner plan. Add a little white wine like a Sauvignon Blanc and you’re set.

 Red Quinoa has a great texture –  Fluffy with a great bite to it and stands up to big flavor

Today this recipe is all about Texture

Red Quinoa looks beautiful in nature, doesn’t it?

Bonus: Today we are going to make a delicious saffron stock to cook the Quinoa in.

This step is not a requirement, yet offers the dish a magic touch.

You can use 2 cups of water in place of the stock.

The Stock is super easy. What kind of Stock?

Crab & Saffron Stock

Do you think Saffron is expensive?

Nope. Why? Everyone says it is.  Saffron will last you a long time is the reason. You’ll never need to use much, Saffron can even be bought at Walmart. Figure $15 a year

First Clean Your Snow Crab

 (You can use whichever Crab you best enjoy, no problem)

“HOW TO” Clean Snow Crab VIDEO - Below

Removing the crab meat in whole pieces is a great way to improve the presentation of quinoa crab salad.

In the video, I will show you the "secret" hidden crabmeat a lot of folks do not even know is there. Check it out!

Really hope you give this dish a try.

Let us know if you liked it or loved it 🙂

📖 Recipe Card

Crab Salad with Red Quinoa & Avocado Crema

Steven Pennington

Sweet Crab meets fantastic texture Quinoa in a perfect balance of flavors and textures.

5 from 5 votes

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Prep Time 35 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Course Appetizer/Main Course

Cuisine Mediterranean

Servings 6 People

Ingredients

  

1x2x3x

• ▢ 1 cup Quinoa
• ▢ 1 Snow Crab Cluster Reserve the Shells for the stock
• ▢ 1 Shallot
• ▢ 1 Lemon
• ▢ 8 to 10 Saffron Pistols
• ▢ ½ cup Grape Tomatoes
• ▢ ½ cup Walnuts Pistachios, Slice Almonds
• ▢ 1 Jalapeno
• ▢ 4-6 teaspoon Vanilla Yogurt
• ▢ Avocado Crema
• ▢ 1 Avocado
• ▢ 2 Grape Tomatoes
• ▢ Squeeze of Lemon
• ▢ 1 teaspoon Apple Cider Vinegar
• ▢ pinch Salt
• ▢ Basil for garnish

Instructions

 

• De-Shell the Crabmeat ( keep the shells for the stock )

Making the stock

• Add 1 Tbs of butter into a medium-sized pot and bring the heat to medium/high
• While the butter is melting add half of a Shallot ( Sweat for 1 minute)
• Next,add your Crab shells and cook for 2 to 3 minutes, (releases flavor)
• Add 2 cups of water, the Saffron, and Lemon ( Slice 3 to 4 pieces of Lemon peel)

Avocado Crema

• In a food processor or in a mixing bowl,
• Combine ingredients,
• One Avocado, 1 teaspoon of Apple Cider Vinegar, 2 Grape Tomatoes, Sliced Almonds (To your taste), Squeeze of Lemon and pinch of Salt
• Combine/ Pulse will you like the consistency

Bring the Dish Together

• Add your Quinoa into a bowl along with Pistachios, Sliced Almonds, Walnuts, Jalapeno, Shallot and mix lightly
• Chop Pistachios and Walnuts to a nice size
• Minced Jalapeno ( exclude if you don't like spicy peppers )
• Taste for good texture and seasoning
• TSA ( Taste - Season & Adjust ) example, add more nuts or tomatoes, etc
• Sliced Grape Tomatoes into quarters
• Lastly, add Tomatoes, so as not to burst them ( Amount: to your tastes )

Video

Red Quinoa Crab Salad w/ Avocado Crema

Keyword Crab Salad with Red Quinoa & Avocado Crema, Red Quinoa & Crab Salad w/Avocado Crema

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