Crabacado Recipe

Cold, fresh, and delicious, this dish requires zero cooking.

And even cooler-it comes in its very own bowl. The perfect meal for summer, it's light and refreshing, and comes together in a flash!


  • 2 Tbs. plain organic Greek yogurt
  • 2 Tbs. natural mayonnaise (or more yogurt)
  • 1 Tbs. fresh-squeezed lemon juice plus extra for the avocados
  • Pinch sea salt
  • 1 Tbs. finely chopped fresh dill, tarragon or cilantro, optional
  • 2 green onions, thinly sliced
  • 12 oz. lump crabmeat (or ¾ of a 16-oz. can blue crab claw meat, drained)
  • 2 large ripe Hass avocados, carefully peeled, pitted, and halved


  1. In a large bowl, whisk together yogurt, mayonnaise, 1 Tbs. lemon juice, salt, and herb of choice until well combined. Gently stir in green onions and crabmeat until evenly coated.
  2. Sprinkle extra lemon juice on avocado halves, and lightly coat using your fingers. (Lemon juice will slow the browning of the avocado flesh.)
  3. Mound crab salad evenly onto avocado halves to serve.

Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.