Fresh Crab Salad with Avocado, Grapefruit & Wasabi Mayo
1/2 qt. Lump crabmeat
2 cups Kraft Mayo Calorie-Wise Real Mayonnaise
1/2 cups Shallots, minced
1/2 cups Lime juice
1/4 cups Dijon mustard
3 cups Fully ripe avocados, mashed
6 lb. Grapefruit sections
1 cups Wasabi tobiko
1/2 cups Water
1/2 cup Shichimi togarashi
Lump crabmeat, mayonnaise, mustard, shallots and lime juice until well blended. Refrigerate until ready to serve.
Mayonnaise, wasabi tobiko, water and togarashi until well blended. Refrigerate until ready to serve.
For 3 servings:
About 1/2 cup (125 mL) crabmeat mixture, 3 Tbsp. (45 mL) avocado, 6 grapefruit sections and 6 crab claws into separate small serving bowls; place on large serving plate. Drizzle about 2 Tbsp. Wasabi Mayo over crab claws. Serve with 6 Sesame Seed Lavash.