LUMP CRAB - AVOCADO SALAD

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Lump Crab - Avocado Salad image

Inspired by a delicious Crab-Avocado appetizer served at Chicago's famous Gibson's Steakhouse. The key is using good, fresh lump crab meat - I buy mine at Costco and it has always been great.

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

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