Crab And Lobster Salad Recipe

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Crab And Lobster Salad
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Ingredients
11
Count
Nutrition
666
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. In a large steam pot bring about 3 quarts of water to a boil, Just enough to barely cover the lobster and crab, you are wanting to steam them not boil them. I add some sea salt to the water to help give them some more flavor while they cook. Cook them for about 15 minutes depending on the size of the lobster (less time for tails only). Also if you are using freshly caught live crabs, you do not need to cook them that long. They will turn a bright red when done. remove and set aside to cool.
  2. While your little red buddies are chillin out in the sink, prep the dressing for your salad. In a bowl combine the juice of half a lemon, sour cream, mayo and mustard, whisk until smooth. next add the finely diced cucumbers, chives and dill, blend well. Halve your avocados and remove the pit and peel the skin leaving the avocados in tact. Set your avocado halves on the serving plate, (two halves per person)
  3. *NOTE* you can skip this next part if you choose to use canned or frozen shellfish.
  4. Next is the fun part. If you have never cleaned fresh shellfish, and are squeamish, you might want to talk someone else into doing this part for you. Once your little buddies are cool enough for you to handle, you will take a pull the legs off the crab and set aside, next grab that little flap under the belly and pull that off as well, then grip the bottom of the shell and pull it off, throw the top away and clean out the body under cool running water, set aside. Next grab the lobster by the tail, while holding the body twist and pull the tail off (unless you have already done so prior to cooking him) next twist off the the claws and set aside. Don't bother with the little legs, throw the remainder away. To get the meat out of the tail in one piece, lay the tail on a flat hard surface with the hard top part facing up, then give it a good whack with your palm cracking the spine. it will split in half and you have nice whole tail to work with. Clean the crab getting all the good bits out and put that in your bowl with the sauce, dice the tail meat of the lobster in large chunks and add to sauce as well.
  5. Gently blend it all together trying not to mash the delicate shellfish meat. Place large spoon fulls of the mixture into each avocado half. Next get the claw meat from each lobster claw and gently remove in one piece, lay that on top of the avocados. Give a few twists of black pepper. I have mine on the coarse setting, you can omit it if you don't like black pepper.
  6. Serve and enjoy. You can also make this as a side dish only using one half for each person as well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 666.47 Kcal (2790 kJ)
Calories from fat 489.99 Kcal
% Daily Value*
Total Fat 54.44g 84%
Cholesterol 68.21mg 23%
Sodium 903.24mg 38%
Potassium 1541.95mg 33%
Total Carbs 26.25g 9%
Sugars 3.45g 14%
Dietary Fiber 15.51g 62%
Protein 21.33g 43%
Vitamin C 34.6mg 58%
Iron 2.2mg 12%
Calcium 160.5mg 16%
Amount Per 100 g
Calories 128.38 Kcal (538 kJ)
Calories from fat 94.38 Kcal
% Daily Value*
Total Fat 10.49g 84%
Cholesterol 13.14mg 23%
Sodium 173.98mg 38%
Potassium 297.01mg 33%
Total Carbs 5.06g 9%
Sugars 0.66g 14%
Dietary Fiber 2.99g 62%
Protein 4.11g 43%
Vitamin C 6.7mg 58%
Iron 0.4mg 12%
Calcium 30.9mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.1
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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