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Avocados: Not just for Guacamole

Avocado Croutons and Crab-Avocado Salad -- a couple of perfect dishes for summer.

Question:
I just love avocados and can’t seem to get enough of them. I struggle to find different recipes that I can use that are easy and fun. Can you help me?

Answer:
Avocados are one of my favorite foods. They were first used in Mexico nearly 10,000 years ago, also known as the Alligator Pear because of its greenish skin and rough texture. I just love the way they use the avocado throughout Central America. They have always been associated with good health. The oils are used in lotions to make skin look healthier and youthful. Eating an Avocado a day has been known to also help improve your skin.                

A doctor once told me that if I eat half the avocado and use the other half as a facial, I would improve my skin both from the outside as well as the inside. They can help reduce cholesterol levels and reduce your chance of heart disease and are one of the few fruits that provide good fats: 12g mono and 2g polyunsaturated fat per avocado. This nutrient dense food is truly one of nature’s super foods. Below are the recipes for a couple of my favorite ways to eat avocados. As a snack, in a salsa and as a cool and refreshing summer entrée.

Avocado Croutons

Ripe, slightly-firm Avocado                                                2 each

Lime                                                                               1 each

Flour AP                                                                          2 cup

Eggs (beaten)                                                                  6 each

Panko Bread Crumbs                                                        4 Cups

Salt                                                                                to taste

Black Pepper                                                                    to taste


Directions:
First remove the stem from your avocado. (This is a hard stem that could break a tooth.) Using a knife push through the skin until the knife comes to the large seed in the center. Slowly cut the avocado around the seed working your way completely around the seed. Holding both halves in your hand slowly twist each half in opposite direction until the halves are separated. Remove the seed.

Remove the skin and dice into large dice.  Squeeze half a lime over the diced avocado and add a few pinches of salt.  Let marinate will you set up your breading area, which is in three parts.

Breading station:

  1. Flour with salt and pepper.
  2. Eggs with lime juice
  3. Panko Bread crumbs

Directions:
Place diced avocado in flour and coat evenly. Tap off excess flour and place into egg mixture. Coat thoroughly.  Remove and drain excess. And roll into breadcrumbs. Coat evenly and place on sheet pan.  Panfry until golden brown. Serve warm over your favorite Caesar Salad. Or dip them into your favorite salsa as a snack.

Note: If you want them a little healthier you can toast them in a 375-degree oven until brown.

You can also make them ahead of time and freeze them until you need them.


Almond Crusted Avocado, Chilled Crab Salad

Ripe slightly firm Avocado                                                1 each

Lime                                                                              1 each

Flour AP                                                                          1 cup

Eggs (beaten)                                                                  4 each

Sliced Blanched Almonds                                                   4 cups

 
Directions:
First remove the stem from your avocado. (This is a hard stem that could break a tooth.) Using a knife push through the skin until the knife comes to the large seed in the center. Slowly cut the avocado around the seed working your way completely around the seed. Holding both halves in your hand slowly twist each half in opposite direction until the halves are separated. Remove the seed.

Remove the skin on both halves.  Squeeze half a lime over the avocado and add a pinch of salt.  Let marinate will you set up your breading area, which is in three parts.

Breading station:

  1. Flour with salt and pepper.
  2. Eggs with lime juice
  3. Almonds crushed by hand
  4. Directions:
  5. Place diced avocado in flour and coat evenly. Tap off excess flour and place into egg mixture. Coat thoroughly.  Remove and drain excess. Press into crushed almonds. Coat evenly and place on sheet pan. It is ok if some of the green avocado is showing through.  Panfry until nuts become golden brown. Cook at last minute to keep them hot a crispy.

Crab Salad:

Lump Crab                                                                5 oz

King Crab                                                                  3 oz

Red pepper         (very small diced)                              2 Tablespoon    

Red Onion           (very small diced)                              2 Tablespoon

Celery                 (very small diced)                              2 Tablespoon

Cilantro               (chopped)                                         3 Tablespoon    

Lime Juice                                                                   1 each

Sour cream                                                                 2 Tablespoon

 
Directions:
Mix crab with all ingredients careful not to break up the lumps. 

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

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