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Got to Be NC
Recipe by: Lisa Prince

Crab Salad with Peaches and Avocados

I found this recipe in Southern Living back in 2012 and loved it because of the freshness with the peaches, crab and avocado. Cookbook author Virginia Willis created this perfect summer salad that combines 4 NC commodities – peaches, honey, jalapeno and crab!

Servings: 2 to 4
Cook Time: Prep Time: 20 minutes; Total Time: 20 minutes
Meal Type: Entree
NC Ingredients: crab, peaches, honey, jalapeno

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Ingredients

1
pound fresh jumbo lump crabmeat
2
tablespoons lemon zest
1
tablespoon mayonnaise
1/2
teaspoon dry mustard
5
tablespoons fresh lemon juice, divided
1/2
jalapeño pepper, seeded and finely diced
1/4
cup finely diced celery
2
green onions, finely chopped
Kosher salt and freshly ground white pepper to taste
5
to 6 medium peaches (about 1 3/4 lb.), unpeeled and coarsely chopped
1
tablespoon honey
3
medium avocados, diced
Arugula

Directions

Pick crabmeat, removing any bits of shell. Whisk together lemon zest, next 2 ingredients, and 1 Tbsp. lemon juice. Fold in jalapeño pepper, next 2 ingredients, and crabmeat, using a rubber spatula. Season with kosher salt and freshly ground white pepper to taste.

Stir together peaches and remaining 4 Tbsp. lemon juice. Reserve 3 cups peach mixture. Pulse honey and remaining peach mixture in a food processor 8 to 10 times or until smooth. Season pureed peach mixture with kosher salt and freshly ground white pepper to taste.

Layer ingredients on your plates: peach puree, avocado, diced peaches, crab mixture or for a fancier method do the following. Spoon 1/4 cup pureed peach mixture onto a chilled plate. Place a 3 1/2-inch round cutter in center of peach mixture on plate. (A clean, empty tuna can with both ends removed may be used instead.) Spoon one-sixth of diced avocados and 1/2 cup reserved chopped peach mixture into cutter, packing each layer firmly and sprinkling with kosher salt and freshly ground white pepper to taste. Top with about 1/2 cup crab mixture. Carefully remove cutter from plate. Repeat procedure with remaining pureed peach mixture, avocado, chopped peach mixture, and crab mixture. Arrange desired amount of arugula around each layered salad; serve immediately.

 

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.