Spicy Lump Crab and Avocado Salad

Ingredients

For the spicy sauce:
3 Tablespoons mayonnaise
3 Tablespoons Sriracha chile sauce
1 Tablespoon worcestershire sauce
2 Tablespoons fresh lemon juice
salt and pepper to taste
For the salad:
1 pound jumbo lump crabmeat
2 scallions, chopped
1/2 large red bell peppered, chopped
3 Tablespoons fresh parsley, chopped
4 avocados
Lemon juice

Preparation

1
In a small bowl, combine the mayonnaise, chile sauce, worcestershire sauce, lemon juice, salt and pepper. Stir to combine and set aside.
2
In a medium bowl, carefully toss together the crabmeat, scallions, bell pepper and parsley being careful to not break up the lumps of crab. Lightly fold in the spicy sauce.
3
Slice the avocados in half and remove the pit. Slice a small amount from the bottom of the avocado half so it will sit flat on a plate. Pour or brush the lemon juice over the entire cut surface of the avocado to avoid browning. (You can remove the avocado from the skin with a spoon and serve that way but be sure to cover the entire avocado flesh with lemon juice before serving.)
4
Place avocado halves on a plate and fill with the crab salad. Serve immediately.
5
Note: The salad can be made a few hours in advance and chilled until ready to serve.

 



About

Jumbo lump crab with a spicy srirach dressing on top of an avocado half. Healthy and delicious!

Other Names:

Crab and Avocado Salad

Yield:

4 Main Dish Servings or 8 Starter Servings

Added:

Tuesday, September 11, 2012 - 6:38pm

Creator:

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