Best 3 Jumbo Lump Crab Salad With Plantain Chips And Avocado Recipes

**Indulge in a Culinary Journey with Jumbo Lump Crab Salad, Plantain Chips, and Avocado: A Symphony of Flavors**

Embark on a tantalizing culinary adventure with this delectable Jumbo Lump Crab Salad, a symphony of flavors that will captivate your taste buds. Prepared with succulent jumbo lump crab meat, this salad offers a delightful combination of sweetness and briny notes. Perfectly complemented by crispy plantain chips, adding a satisfying crunch and a hint of tropical flair. The addition of creamy avocado lends a velvety texture and a touch of richness, creating a harmonious balance of flavors. This article not only offers the recipe for this exquisite salad but also includes recipes for the homemade mayonnaise and zesty lime vinaigrette that elevate the dish to new heights of culinary excellence. Get ready to impress your palate and embark on a flavor journey like no other.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB SALAD

Crab Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
1 stalk celery, peeled, and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves

Steps:

In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
Serve on toasted rolls or on a bed of lettuce.

CRAB SALAD WITH AVOCADO AND TOSTONES

Crab Salad with Avocado and Tostones image

Don't have a mallet to flatten the tostones? Just use a saucer, a spatula, or the flat bottom surface of a measuring cup.

Provided by Martha Stewart

Categories Appetizers

Time 35m

Yield Makes 36

Number Of Ingredients 9

Ingredients

Safflower oil, for frying
3 green plantains, peeled and sliced 1/2 inch thick
Coarse salt
1/2 pound jumbo lump crabmeat, picked over
3 tablespoons mayonnaise
1/2 avocado, cut into 1/4-inch dice (1/2 cup)
2 tablespoons fresh lime juice
2 tablespoons finely chopped fresh chives
2 radishes, trimmed and cut into matchsticks, for garnish

Steps:

Fill a large, heavy-bottomed pot with 2 inches oil, and heat over high heat until a deep-fry thermometer reaches 350 degrees. Working in 3 batches, fry plantains until golden, about 4 minutes, and transfer to a paper-towel-lined plate with a slotted spoon (return oil to 350 degrees between batches). Flatten plantains with a mallet until very thin. Return oil to 350 degrees. In batches, refry plantains until golden brown and crisp, about 3 minutes. Transfer tostones (the plantain chips) to a paper-towel-lined plate, and season with 1/4 teaspoon salt.
Gently combine crabmeat, mayonnaise, avocado, lime juice, chives, and 1/2 teaspoon salt. Divide evenly among tostones, and garnish with radishes. Crab salad can be refrigerated, surface covered with plastic wrap, up to 8 hours. Tostones can be stored at room temperature, uncovered, up to 2 hours.

LUMP CRAB - AVOCADO SALAD

Lump Crab - Avocado Salad image

Inspired by a delicious Crab-Avocado appetizer served at Chicago's famous Gibson's Steakhouse. The key is using good, fresh lump crab meat - I buy mine at Costco and it has always been great.

Provided by cpbaker

Categories Crab

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb large lump crabmeat
1 stalk celery, sliced very thin
1 medium scallion, sliced very thin
1/4 small green pepper, finely diced
1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon small caper
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon ground mustard
1/8 teaspoon cayenne pepper (more or less to taste)
2 ripe avocados

Steps:

Lightly toss the chopped vegetables with the crab meat - try to minimize breaking up the lumps.
Stir the remaining ingredients together and toss into the crab-vegetable mixture.
Chill at least one hour.
Peel and halve the avocados. Place them on a bed of spring greens or butter lettuce.
Spoon the crab salad over the avocado halves. Garnish with lemon wedges.

Nutrition Facts : Calories 407, Fat 26.1, SaturatedFat 3.8, Cholesterol 93.7, Sodium 716.6, Carbohydrate 18.1, Fiber 7.2, Sugar 3, Protein 27.9

Tips:

Using jumbo lump crab meat will give your salad the best flavor and texture.
Be sure to chill your crab meat for at least 30 minutes before using. This will help to prevent it from becoming too mushy.
Add a variety of vegetables to your salad for a colorful and nutritious dish. Some good options include celery, red onion, and avocado.
Use a light dressing, such as a vinaigrette or mayonnaise-based dressing. This will help to keep the salad from becoming too heavy.
Serve your crab salad immediately or chill it for later. It can be served on its own or with a side of plantain chips or crackers.

Conclusion:

Jumbo lump crab salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. It's perfect for a special occasion or a casual meal. With a few simple ingredients and a little bit of time, you can easily make this restaurant-quality dish at home.