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Linguine, Crab and Avocado with Scallion Vinaigrette

Source: Quick from Scratch - Pasta
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
A pastel scallion sauce dresses the delicate crabmeat and creamy avocado, making a wonderful, quick main dish that's also elegant enough to be a first course at your next dinner party. As an appetizer, it will serve six.
RECIPE INGREDIENTS
2 teaspoons grated fresh ginger
2 teaspoons lemon juice
1 1/2 tablespoons red or white wine vinegar  
2 scallions, white and light-green parts chopped, dark-green tops sliced
1 teaspoon soy sauce
1/3 cup cooking oil
3/4 teaspoon salt
1/2 teaspoon grated lemon zest (from about 1/2 lemon)
1 avocado, preferably Hass
3/4 pound linguine
1/2 pound lump crab meat, picked free of shell
Linguine, Crab and Avocado with Scallion Vinaigrette Recipe at Cooking.com
DIRECTIONS
In a blender, combine the ginger, lemon juice, vinegar, the chopped scallions, the soy sauce, oil, and 1/4 teaspoon of the salt. Blend until smooth, then stir in the lemon zest. Cut the avocado into 1/2-inch dice and add to the scallion vinaigrette.


In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta and toss it with the vinaigrette and avocado and the remaining 1/2 teaspoon salt. Gently fold in the crabmeat. Sprinkle with the sliced scallion tops. Serve warm.


Test-Kitchen Tip


As soon as the avocado is diced, put it into the vinaigrette. The acidity of the lemon juice and the vinegar will keep the avocado from browning if dinner is delayed.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 542
Fat. Total: 28g
Fiber: 6g
Carbohydrates, Total: 55g
Sodium: 883mg
% Cal. from Fat: 46%
Cholesterol: 40mg
Protein: 22g
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Amber Reviewed: 05/17/2009
This recipe was great- but needs some tweaking. The noodles need to be cut down to about 1/2 pound, and the sauce should be doubled. We also added more crab and the green tops of scallions. Parmesan cheese on top made it extra delicious!
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