Japanese Crab and Avocado Salad

Total Time Prep/Total Time: 20 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
It can be a challenge to find winter holiday recipes that are suited to warmer climates. This luxurious Asian-inspired crab salad fills the bill with its festive colors and flavors. —Laura Wilhelm, West Hollywood, California

Ingredients

  • 4 tablespoons mirin (sweet rice wine)
  • 2 tablespoons rice vinegar
  • 1 teaspoon flaky sea salt
  • 1/2 teaspoon prepared wasabi
  • 1/8 teaspoon sesame oil
  • 1 pound lump crabmeat, drained
  • 1 red chili pepper, seeded and finely chopped
  • 1/2 pound spring mix salad greens
  • 2 medium ripe avocados, peeled and cubed
  • 3 teaspoons fresh lime juice
  • 4 teaspoons minced chives

Directions

  1. In a large bowl, whisk together mirin, rice vinegar, salt, wasabi and sesame oil.
  2. In a small bowl combine crab and chili pepper. Toss with 1 tablespoon wasabi dressing; set aside.
  3. Add salad mix, avocado, and lime juice to the bowl with the remaining dressing. Divide amongst 6 salad plates. Top each with crab salad, garnish with chives.

Nutrition Facts

1 serving: 180 calories, 8g fat (1g saturated fat), 73mg cholesterol, 870mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 16g protein.

It can be a challenge to find winter holiday recipes that are suited to warmer climates. This luxurious Asian-inspired crab salad fills the bill with its festive colors and flavors. —Laura Wilhelm, West Hollywood, California
Recipe Creator
Community Cook

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