Spicy lump crab avocado salad
A flavorful Spicy Lump Crab and Avocado Salad recipe that is gluten-free, dairy-free, Whole30, and pescatarian. It provides 39% of daily vitamins and minerals, making it a nutritious option. Perfect for a main course, it takes about 30 minutes to prepare and has received a great spoonacular score of 86%.
Ingredients
avocado
4
bell pepper
0.5 large
fresh parsley
3 Tbsps
lemon juice
2 Tbsps
lump crab
453.59 g
mayonnaise
3 Tbsps
salt and pepper
4 servings
green onions
2
sriracha sauce
3 Tbsps
worcestershire sauce
1 Tbsp
Method
- 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.
Nutrition:
Carbs
21 g
Fat
38 g
Protein
25 g
Share recipe:
Fried yam with spicy mayo
45 min
101 Calories
1 serving
Cod with tomato-olive-chorizo sauce and mashed potatoes
45 min
746 Calories
2 serving
Avocado toast with caramelized onion and grape tomatoes
45 min
318 Calories
2 serving
