One of the things I love about #SundaySupper is the themes we have each week. Sometimes it is very easy for me to decide what to make, the theme is right in my wheelhouse. Other times it is a challenge, something I’ve never really made or tried before (these are my favorites). These are the times when my wheels start spinning, I start doing a little research, and I have an opportunity to try something new. This week was one of those times for me.
“What the heck are Tapas,” Hubby asked when I told him this week’s #SundaySupper theme. It’s pretty simple. Little bites of yummy food. Just by coincidence (or maybe not so much since #SundaySupper seems to have its finger right on the currently trending food ???) a day or two after I saw that Tapas was today’s theme for #SundaySupper I saw a Tapas special episode of Chopped on The Food Network. What fun it was to see what they came up with. And, boy, did they challenge those competetors! (I love Chopped, by the way). That night, on a grocery binge, I decided to make an imitation crab salad sandwich for myself for a late night snack, and came up with this idea for a delicious Tapas – Krab Filled Avocado Tapas! I had seen a recipe for a tuna filled avocado tapas and thought this would be even better (not that I don’t LOVE tuna). It’s basically a delicious, homemade Krab (spelled with a *K* because it’s imitation Krab, you wouldn’t want to use the real thing in this recipe) salad fills the whole left by the pit of the avocado. It makes for a nice, light, and even somewhat nutritious lunch, or for a refreshing light Tapas entree at dinner!
- 8 oz. Imitation Crab, chopped
- 2 celery ribs, very finely diced
- 1 green onion, very thinly sliced
- 2-3 salad peppers or ½ red bell pepper, very finely diced
- ¼ cup black olives, very finely diced
- ¼ cup mayonaise
- ¼ cup salad dressing (such as Miracle Whip)
- 1 Tbsp. lemon juice
- 2 tsp. garlic powder
- 2 Tbsp. dill weed
- ½ tsp. celery seed
- 1 tsp. sugar
- salt, to taste
- pepper, to taste
- 3 avocados
- Combine imitation crab and veggies (reserving a small amount of green onion for garnish), and mix together well.
- Create dressing using mayo, salad dressing, lemon juice, garlic powder, salt, pepper, dill weed & celery salt.
- Combine crab/veggie mix with dressing and mix well.
- Halve avocados and remove pits.
- Fill avocados with crab salad and top with reserved sliced green onion.
- Serve immediately
I started by getting all of my veggies chopped. My celery. . .
. . . my green onion. . .
. . .my salad peppers. . .
. . . and my olives
Then I chopped my crab.
And combined all of the dressing ingredients, tasting and adjusting amounts as I went along.
Finally I tossed it all together. . .
and stirred it together well. Then it was time to halve the avocados. . .
. . . and fill them with the salad. I used a 3 Tbsp. cookie scoop to scoop the salad into the avocados, then I topped them with some of the reserved green parts from the green onion.
I can’t begin to tell you how good this was. The saltiness in the salad was perfect with the mildness of the avocado. I served it with a slice of French bread, and spreading some avocado and crab salad on small pieces of the bread was yummy too.
Now check out all the other Bueno Tapas we have for this week:
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina
Martin Redmond is here to give you the perfect wine recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog
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