Monday, July 9, 2012

Crabmeat and Avocado Salad with Raspberry Vinaigrette

'Crabmeat and Avocado Salad with Raspberry Vinaigrette'
Source: Adapted from Louisiana Cookin'


2 large tomatoes, sliced
2 avocado, halved lengthwise, peeled and cut into cubes
1 cups Raspberry Vinaigrette
1/2 pound jumbo lump crabmeat, picked
3 sprigs flat-leaf parsley, chopped (for garnish)


1. In a large mixing bowl, gently combine crabmeat and raspberry vinaigrette, keeping lumps intact.

2. In 6 greased ramekins, spread a layer of crabmeat, covering the bottom of the dish (about 2 tablespoons). Cover crabmeat with avocado chunks (sprinkle with salt and pepper if desired), then top with a slice of tomato.

3. Place ramekins in fridge and allow to chill for 30 minutes.

4. When ready to serve, place a salad plate over top of each ramekin and gently flip over, so the salad comes out of the ramekin still holding it's mold. Sprinkle with chopped parsley and drizzle with additional vinaigrette if desired.

***Note: If you're just wanting to eat this as a casual salad, you can skip the whole ramekin thing and just layer the ingredients on a plate (tomato, avocado, salt and pepper, crabmeat, parsley), and serve immediately***

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