Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Crab Salad with Watercress, Avocado and Strawberries

This salad is a playful combination of colors and textures. Tender crab, sweet strawberries, crispy apple and creamy avocado are just a few of the yummy ingredients. The watercress adds a bright green color and crunch to offest the red of the strawberries and cherry tomatoes. It's beautiful, delicious and daring, a perfect task for two!

Ingredients: Print Ingredients


1 small bunch watercress, rinsed, stemmed & patted dry
1/2 red onion, (1/4 c.), finely chopped
1/2 Fuji apple (1/2 c.), finely chopped
1/2 pint strawberries, chopped
1/2 pint cherry tomatoes
1 ripe avocado, chopped into small cubes
4 oz. fresh crab meat


1 tbslp. Extra Virgin olive oil
1 tblsp. orange juice
Juice of one Meyer Lemon (if you can't find these, substitute a regular lemon and double orange juice)
Freshly cracked black pepper


1/4 c. balsamic vinegar, reduced in a skillet over medium heat (3-4 minutes)
1 c. crispy wonton sticks (see Recipe)


In a non-reactive bowl, lightly toss together all of the salad ingredients. In a small bowl, whisk together the olive oil, orange juice and lemon juice, and drizzle over the salad. Toss. Sprinkle with salt and pepper to taste. Lightly pack the mixture into an oiled porcelain ramekin. Place in the refrigerator for 30 minutes.

How To Serve:

Just before serving, remove ramekin from refrigerator and turn upside down onto a plate. Place a sprig of watercress over the top and drizzle drops of reduced balsamic dressing and crunchy wonton strips over the top and sides. Serve immediately.

Click here for a printable version of the recipe.

E-mail this recipe to a friend.

  Search Again

Powered by
Webteacher's Webdata