Mmmm.....Addicting...

I had an extra container of crab in my fridge just waiting to be used.  My original thought was to make a tower with crab, avocado and mango.  However instead I went with a simpler approach and turned it into a salad.  I found it addicting.

Please note that I did not measure all these ingredients so most will be estimations.

4 avocados (cubed - though it may also be mashed)
1 bag frozen mango *defrost before using* or 4 - 5 cubed mangos
salt
pepper
limes to taste (I would recommend 4, if not a good douse of lime juice to taste)
1 lb crab meat

Place all items in a large bowl.  Mix.  Leave overnight.  Chow down!

You may choose to eat it immediately, however I found that if you leave it overnight the flavors tend to meld and mend together....  And my avocado would not brown due to the acidity of the lime juice.

Crab Salad

One more than one occasion I'm known to get into a seafood kick.  

Crab is no different, not to mention it goes wonderfully with avocado.  I had done everything to taste with this salad and I had only used this recipe as a guideline.  I made mention of what I did and what I had changed to the recipe.


I will no doubt be making this salad again.  I absolutely love it.  It is perfect for the upcoming warm weather!

Original recipe Here

Serve crab salad with a slice of avocado on salad greens.

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

·         2 cups cooked cooled crab meat, flaked

·         1 cup diced celery - I had used 3 stems of celery

·         1/4 cup chopped green or red bell pepper - 1 whole bell pepper

·         1 teaspoon salt, or to taste

·         1/4 teaspoon pepper - I had used pepper to my taste

·         1 tablespoon fresh lemon juice - also used lemon juice to my taste

·         3 tablespoons mayonnaise - I had used kewpie mayo

·         mixed salad greens

·         6 avocado wedges, optional

*As well as adding

- Some Dill to taste

-  One bunch green onion

Preparation:

Mix crab meat with diced celery, chopped bell pepper, salt, pepper, lemon juice, and mayonnaise. Serve over mixed greens with a slice of avocado, if desired.

Japanese Inspired pickled salad

I've had the Chinese/Taiwanese pickled cucumber salad and I've seen recipes both involving Daikon and Cucumber...So I had figured why not?  Needless to say I concocted this 'recipe'.  I had used these items below...

Soy Sauce

Sesame Oil

Yuzu

Ponzu

Katsuo Mirin Furikake  (Season Dried Bonito and Sesame Seed Mix)

Ichimi Togarashi (Japanese 5 spice I believe....Use with caution upon using the first time..)

Cucumber

Daikon

Pepper

And I had washed, prepped, and julienned the cucumber and daikon as best I could.  I then taste tested the dressing a few times before I came to one suitable to my tastes.  I had added my own pepper as I figure that the soy/ponzu/yuzu would do enough of the 'salting' itself once combined with the cut up cucumber and daikon.

I had added everything together, jiggled everything around in a closed container, and let it sit in the fridge for at least 20 minutes to an hour before chowing down.  Once it was done chilling, I had used the green onion as flavor and garnish.

It's simple, healthy and good.