Eat Evolved


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Crab, Avocado, and Mandarin Orange Salad

June 6th, 2011 at 19:49

There are some nights where I get stuck late at work, and I’m always scrambling to put something on the table for dinner that doesn’t take forever. And when it’s 90 degrees outside, you don’t want to do a frittata and heat up the whole kitchen. Today was one of those days. About halfway through my work day, when I had a moment to think and plan, I realized I had a container of crabmeat in the fridge. Costco had a good deal on wild-caught lump crabmeat a few months ago, and as the containers keep in the fridge for months, I bought two. One remained, and I decided to try to mimic a favorite appetizer of mine from McCormick and Schmick’s, a blue crab, mango, and avocado tower. I didn’t have mango, but I knew I had mandarin oranges, so I did some Googling around for a dressing recipe I could use as a base and went from there.

I started with this salad dressing recipe, only leaving out the poppy seeds. Definitely use oranges packed in water rather than any sort of syrup–you can get those at Whole Foods. I added about a quarter to a third of the finished dressing to a well-drained one-pound container of lump crabmeat, just enough to moisten it well and get a little of the flavor into it. Do this in a bowl, and keep the can the crabmeat came in–you’ll use it later. Coarsely chop two ripe avocados.

Since the dressing only calls for half the oranges in the can, save the other half. Pack half of the crabmeat back into the can as firmly as you can get it. Top the crab with half of the saved oranges, then top that with half the chopped avocado. Invert the can onto a plate–if you’re lucky, it’ll keep its tower form. Pour additional dressing around the tower on the plate. Do this again with the other half of the ingredients to make the second serving.

You can do this with ripe mango instead of oranges if you have them. I can attest from having the McCormick and Schmick version that it’s good that way too.

crab avocado tower

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