Asian styled Crab salad with Avacado and Salsa

Asian styled Crab salad with Avacado and Salsa

Posted on 01. Jul, 2007 by in Recipes, Salad, Starters

Our Dojo was opening up another location and it was celebrating with a 7 hour marathon practice. Well, needless to say, I was exhausted after the full day and wanted something light and easy to make afterward.

This dish can put together quickly and be served alone as an appetizer, or if you’ve got some good bread around, it makes for great crostini topping.

Serves: 6 – 8


For the salsa:
3/4 cup of diced red pepper
2 vine tomatoes, cored and chopped
2 scallions, thinly sliced on the bias
1 clove garlic, minced
2 TBs. coarsely chopped cilantro
2 tsp. of minced jalapeno, remove seeds and veins
1 TBs. of fresh lime juice
sea salt and freshly ground black pepper to taste

For the avocado:

2 ripe avocados, small dice
2-3 TBs. of lime juice
sour cream for topping

For the crab:

2 1/2 cups of fresh lump crab meat
1 TBs. of toasted sesame seeds
2 TBs. of kazanami nori – dried seaweed strips
1 tsp. of sesame oil


1. In a glass bowl, toss together the ingredients for the salsa. Season with salt and pepper and set aside to let the flavors build. I like to let the salsa sit for at least an hour but about 30 mins. would be okay.
2. Combine the chopped avocado and lime juice, season with sea salt and freshly ground black pepper. Set aside.
3. In another glass bowl, add all of the ingredients for the crab. Toss, season with sea salt and freshly ground black pepper to taste.

Here are a couple ways I played around with plating.

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11 Responses to “Asian styled Crab salad with Avacado and Salsa”

  1. Steamy Kitchen

    01. Jul, 2007

    gorgeous my brother! are you using your light box?

  2. rain

    02. Jul, 2007

    that looks so friggen yummy

  3. singleguychef

    02. Jul, 2007

    steamy- yes! You can see that I need to tweak lighting still but I was tired! 7 hours of practice! I was surprised I had the patience to plate the thing. I wanted to eat out of the bowls. =P

    rain- food is the way to a woman’s heart too. ;)

  4. Mo

    02. Jul, 2007

    Wow! That looks *nothing* like the food I manage to make after a day that long.. ;)

  5. TC

    03. Jul, 2007

    I made this last night…it met very good reviews from my g/f :)

    Nice recipe…served it with some simply seasoned grilled shrimp.

  6. singleguychef

    03. Jul, 2007

    Mo- yeah, after 7 hours of training, you’d think I’d be eating straight from the prep bowls. Not to say that I didn’t taste test any of it. :P

    TC- that’s great! Glad you guys enjoyed it. I think you might like my tofu stack too. That’s going to be posted soon.

  7. TC

    03. Jul, 2007

    Nice! I’ll watch for that one…I’m interested in different ways of preparing tofu. I have only had it prepared one or two ways and I know there are way more interesting ways to make it than what I’ve had…

  8. singleguychef

    03. Jul, 2007

    TC- I am curious. How’d you plate the dish? Yeah, I feel you on that tofu. I’ll try to get it posted this week.


  9. K

    03. Jul, 2007

    This looks fantastic, and a great way to restore your vitals after a 7 hour training marathon!

  10. TC

    05. Jul, 2007

    I stole your plating idea directly from your photos, actually :) Funny story, I looked all over the grocery store for a can that I could cut the top and bottom out of using my can opener. I finally settled on a $.89 can of condensed milk, only to find out when I got home that the bottom simply would not be cut by the fancy schmancy opener I have. So…I took a Dremel tool to it with a cutting blade, and made short work of it. I then sanded the edge down, and used a pair of pliers to crimp the edges so I didn’t lose a fingertip in the food. After a thorough wash, I had a nice cylinder to plate the separate portions with.

  11. singleguychef

    05. Jul, 2007

    TC- HAHAHAH! Dude, that’s awesome and totally something I’d do…well, if I could find the Dremel bit. I used to have old cans of varying sizes too. You should pick up some mold rings. I am a sucka for them.

    I’ve posted that tofu stack that I was telling you about. No can needed but assembly is required. ;)

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