This Linguine with Crab and Avocado in Scallion Vinaigrette recipe is a fantastic fusion of flavors. It combines the light, delicate taste of crab with the creamy richness of avocado, all tied together with a tangy scallion vinaigrette. The dish is perfect for a warm summer evening, and it's sure to impress your dinner guests.
Photos of Linguine, Crab, and Avocado with Scallion Vinaigrette Recipe
The key ingredient in this recipe is lump crabmeat. Make sure to opt for fresh over canned for the best results. Ginger, another key ingredient, is usually readily available in the produce section of your local supermarket. You'll also want to get a ripe avocado. It should feel slightly soft to the touch. If it's too hard, it won't blend well into the vinaigrette.
Ingredients for Linguine with Crab and Avocado in Scallion Vinaigrette
fresh ginger: This root gives a spicy, slightly sweet flavor that enhances the overall taste of the dish.
lemon juice: It adds a fresh, tangy taste that complements the rich ingredients.
red wine vinegar: This provides acidity, balancing out the flavors.
scallions: These add a mild, onion-like taste to the vinaigrette.
soy sauce: This adds a salty, umami flavor.
cooking oil: It helps blend the vinaigrette ingredients together.
salt: Essential for enhancing all the other flavors in the dish.
lemon zest: It provides a hint of citrusy brightness.
avocado: It adds creaminess to the dish.
linguine: This pasta variety works well with the rich, creamy vinaigrette.
lump crabmeat: The star of the dish, it adds a delicate, slightly sweet flavor.
One reader, Hesther Hsu says:
This linguine with crab and avocado in scallion vinaigrette recipe is a game-changer! The flavors are a delightful dance on the palate, and the vinaigrette adds a zesty kick. The combination of crab and avocado is simply divine. It's a must-try for any seafood lover!
Cooking Techniques for Linguine with Crab and Avocado in Scallion Vinaigrette
Prepare the scallion vinaigrette: Blend together the ginger, lemon juice, red wine vinegar, chopped scallions, soy sauce, oil, and salt until smooth, then stir in the lemon zest.
Dice the avocado: Cut the avocado into 1/2-inch dice and add it to the scallion vinaigrette.
Cook the linguine: In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
Toss the linguine with the vinaigrette and avocado: Drain the pasta and toss it with the scallion vinaigrette and avocado, then add the remaining salt.
Fold in the crabmeat: Gently fold the lump crabmeat into the linguine and vinaigrette mixture.
Serve the dish: Sprinkle with the sliced scallion tops and serve warm.
Pair with wine: An acidic white wine such as Sancerre (Sauvignon Blanc grape) or Savennières (Chenin Blanc grape) from the Loire region in France is recommended to complement the flavors of the dish.
How To Make Linguine, Crab, and Avocado with Scallion Vinaigrette
For this simple and filling linguine, crab meat is tossed with a lemon avocado dressing, then topped with scallions for a classy finish. Done in 30 minutes!
Serves:
Ingredients
- 2tspfresh ginger,grated
- 2tsplemon juice
- 1½tbspred wine vinegar,or white
- 2scallions
- 1tspsoy sauce
- 1cupcooking oil
- ¾tspsalt
- ½tsplemon zest,(from about ½ lemon) grated
- 1avocado
- ¾lblinguine
- ½lblump crabmeat
Instructions
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In a blender, combine the ginger, lemon juice, vinegar, the chopped scallions, soy sauce, oil, and ¼ teaspoon of salt. Blend until smooth, then stir in the lemon zest.
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Cut the avocado into ½-inch dice and add to the scallion vinaigrette.
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In a large pot of boiling, salted water, cook for about 12 minutes the linguine until just done.
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Drain the pasta and toss it with the vinaigrette and avocado and the remaining ½ teaspoon of salt.
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Gently fold in the crabmeat. Sprinkle with the sliced scallion tops.
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Serve warm.
Nutrition
- Calories: 930.41kcal
- Fat: 63.61g
- Saturated Fat: 5.44g
- Trans Fat: 0.22g
- Monounsaturated Fat: 39.63g
- Polyunsaturated Fat: 16.89g
- Carbohydrates: 68.82g
- Fiber: 6.35g
- Sugar: 2.87g
- Protein: 22.51g
- Cholesterol: 55.00mg
- Sodium: 615.56mg
- Calcium: 82.44mg
- Potassium: 616.08mg
- Iron: 1.83mg
- Vitamin A: 7.84µg
- Vitamin C: 9.69mg
Pro Tip for Perfecting This Seafood Pasta Recipe
When preparing the linguine, ensure you don't overcook it. It should be cooked until it's just done, or al dente, which means it's still firm when bitten. This not only enhances the texture of the dish but also prevents the pasta from becoming mushy when it's tossed with the scallion vinaigrette and avocado. Additionally, when folding in the crabmeat, be gentle to avoid breaking up the lumps. This will ensure you have nice, substantial pieces of crab in every bite.
Time-Saving Tips for Making This Seafood Pasta Recipe
Prep ahead: Chop and measure all ingredients before starting to cook. This will streamline the cooking process and make it easier to assemble the dish.
Multitask: While the pasta is cooking, prepare the vinaigrette and avocado mixture to save time and ensure all components are ready at the same time.
Use canned crabmeat: Opt for canned lump crabmeat instead of fresh crab to save time on shelling and picking the meat. Ensure to drain and rinse the crabmeat before using.
Quick cleanup: Clean as you go to minimize the mess and make the post-cooking cleanup faster and more manageable.
Cook pasta al dente: Be mindful not to overcook the pasta. Cooking it al dente will save time and ensure the pasta retains a pleasing texture when mixed with the other ingredients.
Substitute Ingredients For Linguine, Crab, and Avocado with Scallion Vinaigrette Recipe
linguine - Substitute with spaghetti: Spaghetti is a suitable substitute for linguine as they are both long, thin pasta shapes, and can be used interchangeably in recipes.
crabmeat - Substitute with lobster meat: Lobster meat has a similar sweet and delicate flavor to crabmeat, making it a great substitute in this recipe.
Presentation Tips for Linguine with Crab and Avocado
Elevate the plating: When presenting the linguine with crab and avocado, focus on creating a visually stunning plate. Use a large, flat plate to showcase the vibrant colors and textures of the dish. Arrange the linguine neatly in the center and delicately place the crabmeat on top, allowing it to cascade down the sides. Place the avocado cubes strategically around the plate to add pops of green, and drizzle the scallion vinaigrette over the dish with precision.
Incorporate edible flowers: Introduce a touch of elegance by incorporating edible flowers into the presentation. Choose delicate, colorful blooms such as nasturtiums or pansies to add a sophisticated and artistic element to the dish. Carefully place the flowers on top of the linguine and crab, ensuring they are evenly distributed for a visually appealing finish.
Utilize negative space: Embrace the concept of negative space to create a sense of balance and sophistication on the plate. Allow the white space of the plate to complement the vibrant colors of the linguine, crab, and avocado. By strategically placing the components and using negative space, you can elevate the overall presentation and draw attention to the exquisite flavors of the dish.
Incorporate height: Add dimension to the plating by incorporating height into the presentation. Consider using small, edible garnishes such as microgreens or herb sprigs to create vertical interest. This technique adds a dynamic element to the dish and showcases your attention to detail and culinary finesse.
Focus on symmetry: Aim for symmetrical plating to create a sense of harmony and precision. Arrange the linguine, crab, and avocado in a balanced manner, ensuring that each component complements the others. Paying attention to symmetry will elevate the overall presentation and demonstrate your dedication to creating a visually stunning dish.
Essential Kitchen Tools for Making This Seafood Pasta
Blender: A blender is used to combine and emulsify the ingredients for the scallion vinaigrette, creating a smooth and well-incorporated dressing.
Large pot: A large pot is essential for boiling the linguine, providing enough space for the pasta to cook evenly and preventing it from sticking together.
Colander: A colander is needed to drain the cooked linguine, ensuring that excess water is removed before tossing it with the vinaigrette and other ingredients.
Chef's knife: A chef's knife is necessary for cutting the avocado into precise 1/2-inch dice, allowing for even distribution of the avocado throughout the dish.
Cutting board: A cutting board provides a stable surface for cutting and dicing the avocado, ensuring safety and ease of preparation.
Mixing bowl: A mixing bowl is used to toss the cooked linguine with the scallion vinaigrette, avocado, and crabmeat, allowing for thorough coating and incorporation of the ingredients.
Serving platter: A serving platter can be used to present the linguine with crab and avocado in scallion vinaigrette, enhancing the visual appeal of the dish when serving.
Storage and Freezing Instructions for Linguine with Crab and Avocado
- This linguine dish is best served immediately after preparing, as the avocado and crabmeat can become soggy and lose their texture if stored for too long.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Keep in mind that the quality of the dish may deteriorate over time.
- To reheat, place the desired portion in a microwave-safe dish and heat in 30-second intervals, stirring gently between each interval, until heated through. Alternatively, you can reheat the dish in a skillet over medium-low heat, stirring gently until warmed.
- It is not recommended to freeze this dish, as the avocado and crabmeat will become mushy and lose their texture upon thawing. The linguine may also become overcooked and lose its al dente texture.
- If you want to prepare the components ahead of time, you can:
- Cook the linguine until al dente, toss it with a little olive oil to prevent sticking, and store it in an airtight container in the refrigerator for up to 2 days.
- Prepare the scallion vinaigrette and store it in a separate airtight container in the refrigerator for up to 3 days. Give it a good shake or stir before using.
- When ready to serve, reheat the linguine, fold in the fresh avocado and crabmeat, and toss with the scallion vinaigrette.
How to Reheat Leftover Linguine with Crab and Avocado
- To reheat leftover linguine with crab and avocado in scallion vinaigrette, start by placing the desired portion in a microwave-safe dish. Cover the dish with a damp paper towel to prevent the pasta from drying out during the reheating process.
- Microwave the linguine on high power for 1-2 minutes, depending on the portion size. Stop the microwave halfway through the reheating process to gently stir the pasta, ensuring even heat distribution.
- If you prefer to reheat the linguine on the stovetop, place the desired portion in a non-stick skillet or saucepan. Add a splash of water or chicken broth to the pan to help rehydrate the pasta and prevent it from sticking.
- Heat the linguine over medium-low heat, stirring gently and frequently, until it is heated through and the added liquid has been absorbed. This should take about 3-5 minutes, depending on the portion size.
- Once the linguine is heated through, taste and adjust the seasoning if needed. If the avocado has turned brown or mushy during storage, you may want to remove it and add freshly diced avocado to the reheated dish for optimal flavor and texture.
- If the scallion vinaigrette has separated or lost its flavor, you can refresh it by whisking in a small amount of olive oil, lemon juice, or red wine vinegar to taste. This will help revive the dressing and enhance the overall flavor of the dish.
- Serve the reheated linguine with crab and avocado in scallion vinaigrette immediately, garnished with freshly sliced scallion tops for added color and flavor. Enjoy your delicious leftover meal!
Interesting Trivia About Linguine with Crab and Avocado
The linguine with crab and avocado in scallion vinaigrette recipe is a fusion of flavors, combining the richness of crabmeat with the creaminess of avocado and the tangy scallion vinaigrette. This dish is a perfect example of how contrasting ingredients can come together to create a harmonious and delicious meal.
Is Making Linguine with Crab and Avocado at Home Cost-Effective?
This linguine with crab and avocado in scallion vinaigrette recipe is moderately cost-effective for a household. The use of avocado and crabmeat may increase the overall cost, but the dish offers a luxurious dining experience. The approximate cost for a household of 4 people is around $30-$35. The combination of flavors and textures warrants a verdict of 8/10 for its indulgent appeal and balanced taste.
Is This Seafood Pasta Dish Healthy or Unhealthy?
The linguine with crab and avocado in scallion vinaigrette recipe has both healthy and unhealthy aspects. On the positive side, it includes:
- Avocado, which is rich in healthy fats, fiber, and various vitamins and minerals
- Crabmeat, a lean protein source that is low in calories and fat
- Scallions, which provide a good source of vitamin K and antioxidants
- Ginger and lemon juice, both known for their anti-inflammatory properties
However, there are some concerns:
- The recipe calls for a cup of cooking oil, which significantly increases the calorie and fat content
- The sodium content may be high due to the soy sauce and added salt
- The dish lacks a significant source of vegetables, which are essential for a balanced meal
To make this recipe healthier, I would suggest the following modifications:
- Reduce the amount of cooking oil in the vinaigrette by half and replace it with a healthier alternative like olive oil or avocado oil
- Use low-sodium soy sauce to decrease the overall sodium content
- Add more vegetables to the dish, such as cherry tomatoes, spinach, or bell peppers, to increase the fiber and nutrient content
- Consider using whole wheat linguine to boost the fiber content and provide a more complex carbohydrate source
- Limit the portion size of the pasta and increase the proportion of crabmeat and vegetables to create a more balanced meal
By incorporating these changes, you can enhance the nutritional value of the dish while still maintaining its delicious flavors and textures.
Editor's Opinion on This Crab and Avocado Pasta Dish
This linguine with crab and avocado in scallion vinaigrette recipe is a delightful fusion of flavors and textures. The scallion vinaigrette adds a zesty and aromatic touch to the dish, complementing the richness of the avocado and the delicate sweetness of the crabmeat. The addition of ginger and lemon zest brings a refreshing and vibrant element to the overall flavor profile. The recommended wine pairing enhances the dining experience, making it a well-rounded and sophisticated dish. It's a perfect choice for a special occasion or a luxurious weeknight dinner.
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Why trust this Linguine, Crab, and Avocado with Scallion Vinaigrette Recipe:
This recipe offers a delightful fusion of flavors and textures, combining the succulent sweetness of lump crabmeat with the creamy richness of avocado in a zesty scallion vinaigrette. The use of fresh ginger and soy sauce adds depth and complexity, while the hint of lemon zest provides a refreshing citrus note. The careful balance of ingredients and the detailed instructions ensure a harmonious dish that is both satisfying and flavorful. Trust in the expertise of this recipe to elevate your culinary experience with its exquisite blend of ingredients.
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