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$5.16 per serving
13 likes
Ready in 45 minutes
Spoonacular Score: 81% 
Crab Salad in Avocado Boats is a gluten free, dairy free, and pescatarian recipe with 2 servings. For $5.16 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This main course has 414 calories, 23g of protein, and 31g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by spoonacular user jhudy. A mixture of red onion, ground cumin, fresh cilantro, and a handful of other ingredients are all it takes to make this recipe so tasty. Users who liked this recipe also liked Crab Salad in Avocado Boats, Crab Salad in Avocado Boats, and Crab Salad in Avocado Boats.
Crab can be paired with Chardonnay, Pinot Grigio, and Riesling. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. The J. Lohr October Night Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
The 2013 October Night Chardonnay has vibrant, light golden hues, with aromas of peaches, tropical fruit, orange blossom honey and vanilla. The winemaking techniques, used to enhance the spicy and exotic nature of this Chardonnay, include barrel fermentation in largely one-year-old French oak barrels in the coldest corner of our barrel room, followed by malolactic fermentation with lees stirring. This all contributed to a very attractive and complex bouquet with a soft, rich and seamless texture. Try with shellfish pasta dishes, salmon, roasted chicken, nuts andstrong cheeses.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
If you find that you're always missing lime zest, purchase lime extract and substitute a 1/2 teaspoon extract for every tablespoon zest.
An average lime yields about 1.5 to 2 teaspoons of lime zest. If you're making key lime pie or something and end up with more zest than you need, freeze it!
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic limes if you're using them for zest.
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gluten-free
dairy-free
pescetarian
