Tuesday, September 28, 2010

Dr. G's Tricolore Crab Salad with Avocado

Try this Dr. G recipe for a quick and easy weeknight meal.  It's perfect for this Summer-in-Fall weather.  I added avocado to his recipe for a little vegetarian protein and because it's such a lovely complement to the crab. Here's Dr. G's recipe from pages 209 and 207 (slightly modified).
1.5 teaspoons extra-virgin olive oil
1 garlic clove, minced
1/8 teaspoon red pepper flakes
1 teaspoon Old Bay seasoning
1/2 pound can crab meat
Juice 1/4 lemon

1/2 cup extra-virgin olive oil
4 tablespoons balsamic vinegar
1.5 teaspoons dijon mustard
Salt and pepper to taste

1 head radicchio
2 Belgian endive
1 head romaine
1/2 avocado, cubed

Heat the olive oil over medium-high heat.  Add seasonings and garlic and cook for 1 to 2 minutes.  Add the crab and cook until heated.  Squeeze the lemon juice over the crab mixture and stir to incorporate.  Set aside to cool slightly while you prepare the rest of the meal.  Then,  whisk the dressing ingredients together in a small bowl.  Wash and dry the lettuces.  Halve the radicchio, endive and romaine and slice thinly.  Put the lettuces in a mixing bowl and toss with the dressing.  Add the cooled crab and cubes of avocado and gently incorporate.  Serves 2.  Radicchio and endive are both fairly bitter greens.  They are good for you, but you may want to adjust the ratio of bitter greens to romaine, depending on your taste.

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