Best Lump Crab Avocado Salad Recipes

Jumbo Lump Crab Salad with Plantain Chips and Avocado image

Provided by Food Network

Time 30m

Number Of Ingredients 10

1 pound of jumbo lump crab meat, picked through for cartilage
1/4 cup diced red, yellow and green pepper
2 scallions, minced
1/4 cup mayonnaise
1/4 cup ketchup
1 tomato, peeled and diced
1 lime juiced
Salt and pepper
Plantain chips
Sliced avocado

Steps:

In a large bowl add all ingredients until blended, being careful not to shred crab meat. Serve in a mold on a chilled plate, garnish with plantain chips and sliced avocado.

Lump Crab - Avocado Salad image

Provided by cpbaker

Categories Crab

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb large lump crabmeat
1 stalk celery, sliced very thin
1 medium scallion, sliced very thin
1/4 small green pepper, finely diced
1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon small caper
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon ground mustard
1/8 teaspoon cayenne pepper (more or less to taste)
2 ripe avocados

Steps:

Lightly toss the chopped vegetables with the crab meat - try to minimize breaking up the lumps.
Stir the remaining ingredients together and toss into the crab-vegetable mixture.
Chill at least one hour.
Peel and halve the avocados. Place them on a bed of spring greens or butter lettuce.
Spoon the crab salad over the avocado halves. Garnish with lemon wedges.

Nutrition Facts : Calories 407, Fat 26.1, SaturatedFat 3.8, Cholesterol 93.7, Sodium 716.6, Carbohydrate 18.1, Fiber 7.2, Sugar 3, Protein 27.9