Crab and Avocado Salad with Pancetta
You can never have too many main course recipes, so give Crab and Avocado Salad with Pancettan a try. Watching your figure? This gluten free recipe has 543 calories, 30g of protein, and 31g of fat per serving. This recipe serves 4. For $7.21 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. 6 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 40 minutes. A mixture of bell pepper, juice of lemon, sour cream, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is excellent. Try Crab and Avocado Salad, Avocado And Crab Salad, and Crab Salad with Avocado and Mango for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 anchovy fillet
1 avocado, cut into 1-inch pieces
3 cups baby arugula
2 small heads Boston lettuce, torn into large pieces
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
1 clove garlic, chopped
1 14-ounce can hearts of palm, drained and cut into 1/2-inch pieces
Juice of 1/2 lemon
Kosher salt
1 pound jumbo lump crabmeat, picked through
1/4 cup mayonnaise
12 thin slices pancetta (about 3 ounces)
Freshly ground pepper
1/4 cup sour cream
Equipment:
frying pan
paper towels
blender
bowl
Cooking instruction summary:
Working in batches, cook the pancetta in a large nonstick skillet over medium heat, turning occasionally, until crisp, about 6 minutes. Drain on paper towels; set aside. Meanwhile, make the dressing: Combine the mayonnaise, sour cream, parsley, tarragon, chives, anchovy, garlic, lemon juice and 1/4 teaspoon salt in a blender; puree until smooth. Combine the lettuce, arugula, hearts of palm, crabmeat and avocado in a large bowl. Add the dressing, 1/4 teaspoon salt and a few grinds of pepper and toss. Serve topped with the pancetta. Photograph by Johnny Miller
Step by step:
1. Working in batches, cook the pancetta in a large nonstick skillet over medium heat, turning occasionally, until crisp, about 6 minutes.
2. Drain on paper towels; set aside.
Meanwhile, make the dressing
1. Combine the mayonnaise, sour cream, parsley, tarragon, chives, anchovy, garlic, lemon juice and 1/4 teaspoon salt in a blender; puree until smooth.
2. Combine the lettuce, arugula, hearts of palm, crabmeat and avocado in a large bowl.
3. Add the dressing, 1/4 teaspoon salt and a few grinds of pepper and toss.
4. Serve topped with the pancetta.
5. Photograph by Johnny Miller
Nutrition Information:
covered percent of daily need
