Popovers Stuffed with Crab, Avocado and Mango Chopped Salad Recipe

Name: Popovers Stuffed with Crab, Avocado and Mango Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 1 cup whole milk, at room temperature; 3/4 cup all-purpose flour; 2 tablespoons butter, melted, cooled; 1 teaspoon sugar; 1/2 teaspoon fine salt; 1/8 teaspoon ground ginger; 2 large eggs, at room temperature; 1 medium orange, zested; 1 lime, zested; 3 tablespoons fresh orange juice; 1 tablespoon fresh lime juice; 1 tablespoon creme fraiche; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup safflower oil; 1 pound fresh lump crabmeat, patted dry, cubed if large; 1 cup chopped radicchio or 1 cup chopped red Belgian endive; 4 green onions, chopped; 1 large avocado, halved, pitted, peeled, diced; One 1-pound mango, peeled, seeded, diced

Servings: persons

Vegetable oil cooking spray
1 cup whole milk, at room temperature
3/4 cup all-purpose flour
2 tablespoons butter, melted, cooled
1 teaspoon sugar
1/2 teaspoon fine salt
1/8 teaspoon ground ginger
2 large eggs, at room temperature
1 medium orange, zested
1 lime, zested
3 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon creme fraiche
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup safflower oil
1 pound fresh lump crabmeat, patted dry, cubed if large
1 cup chopped radicchio or 1 cup chopped red Belgian endive
4 green onions, chopped
1 large avocado, halved, pitted, peeled, diced
One 1-pound mango, peeled, seeded, diced

1
For the popovers: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Spray a 6-count popover pan, six 1 cup ceramic souffle dishes, glass custard cups, or muffin cups with vegetable oil cooking spray.
2
In a blender, combine the milk, flour, butter, sugar, salt, ginger and eggs and blend until smooth.
3
Scrape down the sides and blend until the batter is very smooth.
4
Divide the batter equally among the prepared dishes, about 1/3 cup each.
5
Bake the popovers without opening the oven door, until puffed and deep brown, 35 to 40 minutes.
6
For the salad: While the popovers bake, in a large bowl, combine the orange and lime zest, orange and lime juices, creme fraiche, salt and pepper.
7
Gradually whisk in the oil.
8
Add the crabmeat, radicchio, onions, avocado and mango.
9
Toss until combined.
10
When the popovers are baked through, remove the popovers from the oven.
11
Twist each out of its dish and cool on a wire rack.
12
Place the popovers on a platter.
13
Using a serrated knife, remove the tops of the popovers.
14
Using a large spoon, fill each popover with the salad, mounding in the center.
15
Serve immediately.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Vegetable oil cooking spray, 1 cup whole milk, at room temperature, 3/4 cup all-purpose flour, 2 tablespoons butter, melted, cooled, and more.

Yes, Popovers Stuffed with Crab, Avocado and Mango Chopped Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Popovers Stuffed with Crab, Avocado and Mango Chopped Salad

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