Stone Crab Salad
Ingredients
- 1 pound Lump Stone Crab Meat Precooked And Cracked From Your Seafood Counter ⓘ
- 1/3 cups Plain Yogurt ⓘ
- 2 Tablespoons Mayonnaise ⓘ
- 1/8 cups Lemon Juice
- 1/4 teaspoons Lemon Zest ⓘ
- 1/8 teaspoons Chiltepin
- 4 bunches Watercress ⓘ
- 14 ounces, weight Hearts Of Palm ⓘ
- 2 whole Avocados ⓘ
- 1/2 whole Small Red Onion, Thinly Sliced
- 3-1/2 Tablespoons Lemon Juice ⓘ
- 1/2 teaspoons Fresh Minced Italian Parsley ⓘ
- 1/2 teaspoons Fresh Thyme
Instructions
- Whisk together the yogurt, mayonnaise, 1/8 cup lemon juice, zest, and 1/8 teaspoon chiltepin. Set aside.
- Set the crab into a separate bowl and slowly add the yogurt mixture. Add a little at a time to get the right consistency. You do not want to overdress the crab. If you like less heat, add less chiltepin. Remember a little of this spice goes a long way. Set the crab mixture aside.
- Rinse and trim the watercress. Drain and slice the hearts of palm. Thinly slice the avocado. Slice the red onion as thinly as you can. Set all of these aside.
- For the dressing... In a jar or bowl combine the remaining ingredients, lemon juice, Italian parsley, thyme, Dijon mustard, olive oil, and remaining chiltepin, set aside.
- To assemble the salad, combine the watercress and red onion. Lightly dress the greens with the dressing. Add a little dressing at a time; be sure not to over dress the greens. Add two to three slices of avocado to each plate along with some hearts of palm. Gently add a mound of the crab mixture onto the salad. Lightly sprinkle a dusting of Chiltepen onto the avocado slices.
Nutrition & Diet Analysis (per serving)
568
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).