Description
The following ingredients are needed for this recipe:
Ingredients
- 1 pound jumbo lump crab meat
- 2 ripe avocados, diced
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh chives or parsley
- 1/4 cup diced red bell pepper (optional)
- 1/4 cup diced cucumber (optional)
Instructions
- In a large bowl, gently combine the crab meat, being careful not to break up the lumps. Set aside.
- In a separate bowl, whisk together the lemon juice, olive oil, garlic, Dijon mustard, salt, and black pepper to make the dressing.
- Gently fold the diced avocado into the crab meat, being careful not to mash the avocado.
- Pour the dressing over the crab and avocado mixture, and gently toss to combine.
- Stir in the chopped chives or parsley, and add the diced red bell pepper and cucumber if using.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Just before serving, give the salad a gentle toss and adjust the seasoning if needed.
Notes
To prevent avocado from browning, sprinkle with lemon juice. Gently fold crab meat into the salad to avoid breaking lumps. For a lighter flavor, reduce the amount of garlic. Serve chilled, garnished with additional chives or parsley if desired.
- Prep Time: 20
- Category: Appetizer
- Method: Grilling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 156
- Sugar: 3
- Sodium: 235
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 2
- Cholesterol: 3