Most crab lovers know that fresh crab pairs well with avocado. But have you ever tried it with roasted hazelnuts (also called Filberts)?
Roasted hazelnuts have a naturally buttery flavor that goes beautifully with shellfish like crab and lobster.
The idea for this salad came from a crab hazelnut pear appetizer I had that was prepared by Oregon chef Jason Stoller Smith.
Love crabs? Here are some more recipes that feature your favorite crustacean!
Crab Salad with Pear and Hazelnuts
1 1/2 cups crab meat
1/4 cup roasted hazelnuts
1/2 cup finely chopped celery
2 firm but sweet, finely choppedpears
1/4 cup finely choppedred onion
2 tablespoons finely chopped fresh parsley
2 tablespoons lemon juice (or 3 tablespoons Meyer lemon juice)
1 tablespoon extra virgin olive oil
freshly ground black pepper, to taste
Salt, to taste
4 large piecesofbutter lettuce, rinsed and patted dry
Toss together the ingredients:
In a medium sized bowl, mix the hazelnuts, celery, pear, onion, parsley, lemon juice, olive oil, ground pepper, and salt.
Gently fold in the lump crab meat:
Try not to break up the crab too much.
Serve in butter lettuce leaves:
Make individual servings, about a half cup each over a piece of butter lettuce.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 4g||15%|
|Total Sugars 10g|
|Vitamin C 11mg||55%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|