I’m trying so hard to like seafood, and I’ve enjoyed a few crab cakes out at restaurants lately. So I decided to try out a crab recipe at home for the first time. I thought this sounded really good, and I splurged on buying some jumbo lump crab meat. I didn’t think to ask Dino if he thought that these ingredients would be good with crab meat. Well, I enjoyed the salad BUT the strawberries really threw it off. BAD. And I love fruit, so I was surprised. I’m proud of myself for trying it out, but if I cook with crab again, it’ll be a crab cake probably. Oh well, that’s the way to learn what works well in the kitchen, right?
Crab and Strawberry Salad with Lime
Food Network Canada
Flesh of 1 avocado cut into 1/2 inch (2.5 cm) cubes
1 x English cucumber, peeled, deseeded and cut into 1/2 inch (2.5 cm) cubes
1 cup (250 ml) fresh strawberries, cut in halves
½ lb. (225 g) Snow Crab
Juice of 1 lime
2 tablespoons (30 ml) olive oil
Salt and pepper
Ease of preparation: Easy
Preparation time: 10 minutes
1. In a bowl, carefully mix all the ingredients. Salt and pepper.
2. Serve immediately.
3. Note: The Snow Crab season in Quebec (Lower Saint-Lawrence and Gaspé) is in the spring. If fresh Snow Crab is unavailable, you can use frozen Snow Crab in sections, or use another variety of crab. It can also be substituted with lobster or shrimp.
MacGourmet Rating: 2 Stars