Crab Salad with Avocado Crema Recipe
Sweet Crab meets fantastic blend of sweet crab meat, nutty red quinoa, and creamy avocado crema, this dish is a celebration of textures and flavors. Perfect for a nutritious lunch or an elegant dinner entree.
Ingredients
The Crab
- 3 clusters Snow Crab Reserve the Shells for the stock
Saffron Crab Stock
- 3 clusters Snow Crab Shells
- 10 pistols Saffron
- 1 diced Shallot
- 1 peel Lemon remove half of the exterior peel and place into stock pot.
- ¼ teaspoon Salt
The Quinoa Ingredients
- 1 cup Quinoa
- 2 cups Crab Stock
Avocado Crema Ingredients
- 2 whole Avocadoes
- 5 teaspoon Vanilla Yogurt
- ½ whole Jalapeno Remove seeds.
- 1 teaspoon Apple Cider Vinegar
Texture Ingredients
- ½ cup Grape Tomatoes
- ½ cup Walnuts Pistachios, Slice Almonds.
- 8 sliced Grape Tomatoes
Finishing and Garnish
- chiffonade Basil
- Squeeze Lemon Juice
Instructions
- De-Shell the Crabmeat ( keep the shells for the stock )
Make the Stock
- In a medium-sized pot, melt 1 tablespoon of butter over medium/high heat.Add diced shallot and sweat for 1 minute.Add crab shells and cook for 2-3 minutes to release flavor.Add 2 cups of water, saffron, and lemon peel. Simmer to develop flavors.
Cooking The Quinoa
- Combine 1 cup of quinoa with 2 cups of your chosen liquid in a saucepan. This is where the transformation begins.Bring this duo to a boil over medium-high heat. Watch as the quinoa begins to dance in the bubbling liquid.Once boiling, it's time to turn down the heat. Reduce it to low, cover the saucepan with a lid, and let the quinoa simmer. This is its time to absorb, to fluff up, taking about 15 minutes. Patience is key; good things take time.
Avocado Crema
- In a food processor or mixing bowl, combine avocados, vanilla yogurt, jalapeno, apple cider vinegar, and a pinch of salt.Pulse until smooth and creamy.
Assemble the Salad
- In a large bowl, mix cooked quinoa with nuts, jalapeno, and shallot.Add grape tomatoes, both whole and sliced, adjusting the quantity to taste.Season with a squeeze of lemon juice and adjust flavors as needed (TSA - Taste, Season, Adjust).
Video
Red Quinoa Crab Salad w/ Avocado Crema
Notes
- Quality of Ingredients: The freshness of the crab is key to this dish. If using fresh crab, ensure it's of good quality. For a quicker alternative, canned crab can be used, but make sure to drain and fluff it well.
- Flavor Infusion in Quinoa: Cooking quinoa in the crab stock is a game-changer. It infuses the quinoa with a rich, savory flavor that complements the crab perfectly. Don't rush this step; good stock is the foundation of this dish's flavor.
- Balancing the Crema: The avocado crema should be creamy but not overpowering. Adjust the acidity with lemon juice and apple cider vinegar to find the perfect balance that complements the crab and quinoa.
- Texture Play: The combination of different textures – the fluffiness of quinoa, the crunch from the nuts, and the creaminess of the avocado – makes this dish stand out. Pay attention to the chopping size of your ingredients to maintain this delightful contrast.
- Seasoning is Key: Season your salad carefully. The right amount of salt will enhance the flavors without overpowering the delicate taste of the crab.
- Presentation Matters: Take a moment to plate your dish thoughtfully. The visual appeal of your Crab Salad can elevate the dining experience.
- Pairing with Wine: A glass of chilled Sauvignon Blanc or a light Pinot Grigio pairs beautifully with this dish, complementing its flavors and making it an ideal choice for a sophisticated dining experience.