Crab & Avocado Salad Recipe
Recipe information
Make Crab & Avocado Salad in just 30m. jumbo lump crabcake over arugula with tomato, avocado, corn salsa, applewood-smoked bacon, and tomato-horseradish vinaigrette
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Ingredients
Salad Ingredients
Preparation Steps
1. Prepare the Bacon
Cook the applewood-smoked bacon in a skillet over medium heat until crispy. Remove from the skillet and place on a paper towel to drain excess grease. Once cooled, crumble the bacon into small pieces.
2. Prepare the Crab Cake
In a bowl, gently mix the jumbo lump crab meat with salt, pepper, and a pinch of paprika. Form into a cake and pan-fry in the skillet used for the bacon until golden brown on both sides. Set aside.
3. Prepare the Avocado
Slice the ripe avocado in half, remove the pit, and scoop out the flesh. Cut into cubes.
4. Assemble the Salad
On a large plate, layer the arugula, followed by the cherry tomatoes, corn, and avocado. Place the crab cake on top.
5. Garnish and Serve
Sprinkle the crumbled bacon over the salad. Drizzle with tomato-horseradish vinaigrette before serving.
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