Spicy Lump Crab and Avocado Salad
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
In a small bowl, combine the mayonnaise, chile sauce, worcestershire sauce, lemon juice, salt and pepper. Stir to combine and set aside.
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.
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.)
Place avocado halves on a plate and fill with the crab salad. Serve immediately.
Note: The salad can be made a few hours in advance and chilled until ready to serve.