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Warm Hearts Of Palm And Crabmeat Salad With Avocado Vinaigrette

  • Yield: 6 servings


  • 1/4 cup rice wine vinegar
  • 1/4 cup chopped cilantro
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon powdered wasabi
  • 1/4 teaspoon crushed red pepper
  • 1 ripe avocado, peeled, seeded and cut into 1/2-inch pieces
  • 1/2 pound jumbo lump crabmeat, picked over for shells
  • Two 14-ounce cans hearts of palm, drained and dried on paper towels
  • 2 tablespoons all-purpose flour
  • 3 tablespoons vegetable oil


  • In a small bowl whisk together the rice wine vinegar, cilantro, soy sauce, sesame oil, wasabi and crushed red pepper. Add the avocado and crabmeat and stir gently to combine.
  • Sift the flour into a small shallow bowl. Roll the hearts of palm in the flour and lightly coat. Heat the oil in a small skillet and when hot but not smoking, sauté hearts of palm until crispy and golden brown, turning occasionally with tongs to ensure even browning, about 6 minutes. Remove the hearts of palm from the skillet and cut on the bias into 1/2-inch thick slices. Divide the slices between 6 salad plates and decoratively arrange. Top each arrangement of hearts of palm with a portion of the crabmeat and avocado salad, spooning some of the vinaigrette over the slices of heart of palm and serve immediately.