Spicy Lump Crab and Avocado Salad
By: Kellie Hemmerly
Published: Tuesday, September 11, 2012 - 6:38pm

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!