Spicy lump crab avocado salad

Name: Spicy lump crab avocado salad
Total time: 30 min
Yield: 4 servings
Ingredients: 4 avocado; 0.5 large bell pepper; 3 Tbsps fresh parsley; 2 Tbsps lemon juice; 1 pound lump crab; 3 Tbsps mayonnaise; 4 servings salt and pepper; 2 green onions; 3 Tbsps sriracha sauce; 1 Tbsp worcestershire sauce

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

bell pepper

0.5 large

fresh parsley

3 Tbsps

lemon juice

2 Tbsps

lump crab

1 pound

mayonnaise

3 Tbsps

salt and pepper

4 servings

green onions

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:

507 kcal

Carbs

21 g

Fat

38 g

Protein

25 g

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