Salad of Fresh Crab and Crispy Avocado with Chilli and Mint Dressing

Crispy deep-fried avocado paired with fresh crab meat and a vibrant chilli-mint dressing served over seasoned mixed salad leaves.

Seafood Appetiser Salad Crab Avocado Deep-Fried

Estimated Nutrition

	Per Serving	Total
Calories	567.4 kcals	1134.8 kcals
Carbohydrates	22.2 grams	44.4 grams
Fat	47.3 grams	94.6 grams
Protein	17.1 grams	34.2 grams

Cook Time

10 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

1
piece

Egg

beaten

Fruits

15
ml

Lemon Juice

fresh

2
piece

Avocados

peeled, stoned, and cut into quarters

15
ml

Lemon Juice

from half a lemon

GrainsCereals

20
g

Breadcrumbs

dried

5
g

Plain Flour

Liquids

60
ml

Lime Juice

from two limes

NutsSeeds

1
ml

Salt

for seasoning

1
ml

Pepper

for seasoning

0.5
bunch

Chives

5
g

Flat leaf Parsley

chopped

0.5
bunch

Mint

1
ml

Sea Salt

to taste

OilsFats

15
ml

Extra Virgin Olive Oil

for the salad

10
ml

Extra Virgin Olive Oil

for the crab

30
ml

Extra Virgin Olive Oil

for the dressing

Seafood

80
g

White Crab Meat

fresh

Vegetables

100
g

Mixed Salad Leaves

rocket, frisée, baby gem, oakleaf, dandelion, or chicory

2
piece

Spring Onions

finely chopped

2
piece

Red Chillies

mild, de-seeded and finely chopped

2
piece

Shallots

peeled and finely chopped

2
piece

Tomatoes

blanched, peeled, and diced

Steps

Mix all chilli mint dressing ingredients one hour before needed.
Season salad leaves with salt, pepper, olive oil, and lemon juice then plate them.
Bread the avocado quarters by dipping in flour, then egg, then breadcrumbs.
Deep-fry avocado at 180°C for one minute until golden and drain on paper.
Combine crab meat with its associated ingredients and divide onto plates.
Place two dressed avocado quarters on each plate and serve.