Stone Crab Salad Recipe

Name: Stone Crab Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Lump Stone Crab Meat Precooked And Cracked From Your Seafood Counter; 1/3 cups Plain Yogurt; 2 Tablespoons Mayonnaise; 1/8 cups Lemon Juice; 1/4 teaspoons Lemon Zest; 1/8 teaspoons Chiltepin; 4 bunches Watercress; 14 ounces, weight Hearts Of Palm; 2 whole Avocados; 1/2 whole Small Red Onion, Thinly Sliced; 3-1/2 Tablespoons Lemon Juice; 1/2 teaspoons Fresh Minced Italian Parsley; 1/2 teaspoons Fresh Thyme; 1 Tablespoon Dijon Mustard; 1/2 cups Olive Oil; 1/8 teaspoons Chiltepin

Servings: persons

1 pound Lump Stone Crab Meat Precooked And Cracked From Your Seafood Counter
1/3 cups Plain Yogurt
2 Tablespoons Mayonnaise
1/8 cups Lemon Juice
1/4 teaspoons Lemon Zest
1/8 teaspoons Chiltepin
4 bunches Watercress
14 ounces, weight Hearts Of Palm
2 whole Avocados
1/2 whole Small Red Onion, Thinly Sliced
3-1/2 Tablespoons Lemon Juice
1/2 teaspoons Fresh Minced Italian Parsley
1/2 teaspoons Fresh Thyme
1 Tablespoon Dijon Mustard
1/2 cups Olive Oil
1/8 teaspoons Chiltepin

1
Whisk together the yogurt, mayonnaise, 1/8 cup lemon juice, zest, and 1/8 teaspoon chiltepin. Set aside.
2
Set the crab into a separate bowl and slowly add the yogurt mixture. Add a little at a time to get the right consistency. You do not want to overdress the crab. If you like less heat, add less chiltepin. Remember a little of this spice goes a long way. Set the crab mixture aside.
3
Rinse and trim the watercress. Drain and slice the hearts of palm. Thinly slice the avocado. Slice the red onion as thinly as you can. Set all of these aside.
4
For the dressing... In a jar or bowl combine the remaining ingredients, lemon juice, Italian parsley, thyme, Dijon mustard, olive oil, and remaining chiltepin, set aside.
5
To assemble the salad, combine the watercress and red onion. Lightly dress the greens with the dressing. Add a little dressing at a time; be sure not to over dress the greens. Add two to three slices of avocado to each plate along with some hearts of palm. Gently add a mound of the crab mixture onto the salad. Lightly sprinkle a dusting of Chiltepen onto the avocado slices.

360

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 16 ingredients. The key ingredients include: 1 pound Lump Stone Crab Meat Precooked And Cracked From Your Seafood Counter, 1/3 cups Plain Yogurt, 2 Tablespoons Mayonnaise, 1/8 cups Lemon Juice, and more.

Yes, Stone Crab 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.

Stone Crab Salad

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