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

Calories

567.4

kcal / serving

1134.8 kcal total

Carbs

22.2g

per serving

44.4 g total

Fat

47.3g

per serving

94.6 g total

Protein

17.1g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

beaten

Fruits

Lemon Juice

fresh

piece

Avocado

peeled, stoned, and cut into quarters

Lemon Juice

from half a lemon

GrainsCereals

Breadcrumb

dried

Plain Flour

Liquids

Lime Juice

from two limes

NutsSeeds

Salt

for seasoning

Pepper

for seasoning

0.5

bunch

Chive

Flat leaf Parsley

chopped

0.5

bunch

Mint

Sea Salt

to taste

OilsFats

Extra Virgin Olive Oil

for the salad

Seafood

White Crabmeat

fresh

Vegetables

100

Mixed Leaf Salad

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

piece

Spring Onion

finely chopped

piece

Red Chilli

mild, de-seeded and finely chopped

piece

Shallot

peeled and finely chopped

piece

Tomato

blanched, peeled, and diced

Method

Season salad leaves with salt, pepper, olive oil, and lemon juice then plate them.

Mix all chilli mint dressing ingredients one hour before needed.

Place two dressed avocado quarters on each plate and serve.

Combine crab meat with its associated ingredients and divide onto plates.

Deep-fry avocado at 180°C for one minute until golden and drain on paper.

Bread the avocado quarters by dipping in flour, then egg, then breadcrumbs.