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RECIPES

Fresh Crab Salad with Avocado, Grapefruit & Wasabi Mayo

servings
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Ingredients

Wasabi Mayonnaise
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

Instructions

Preparation Steps
  • Combine
    Lump crabmeat, mayonnaise, mustard, shallots and lime juice until well blended. Refrigerate until ready to serve.
  • Wasabi Mayonnaise:
  • Mix
    Mayonnaise, wasabi tobiko, water and togarashi until well blended. Refrigerate until ready to serve.
  • For 3 servings:
  • Spoon
    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.
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