Crab Avocado Salad uses fresh lump crab meat, chives, vegan mayonnaise, lemon, lime, cilantro, and sriracha with mashed avocado.
Serve as an entree for lunch, brunch, or dinner or present as a simple appetizer for an afternoon soiree.
Photo courtesy of Urban Cooking
Recipe Suggestions:
Add seeded, diced roma tomatoes
Add seeded and diced red or orange bell pepper
Want a citrus flavor, add a few mandarin oranges to the mix
Serve as a true salad by placing atop a plate of mixed greens
Other salad alternatives: finely chop romaine lettuce, iceberg lettuce, red leaf lettuce, and radicchio. Toss with a classic balsamic vinaigrette. Place avocado on top and finish with a scoop of the crab salad
A few serving options for you!
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Crab Avocado Salad uses fresh lump crab meat, chives, vegan mayonnaise, lemon, lime, cilantro, and sriracha with mashed avocado
Ingredients
1 bunch chives, finely chopped plus 8 left whole for garnish
2 teaspoons Old Bay seasoning
2 teaspoons finely chopped walnuts
2 teaspoons apple cider vinegar
2 teaspoons grape seed oil
fine zest of one lemon
2 teaspoons lemon juice, divided
fine zest of one lime
1/4 cup chopped cilantro
1 Persian cucumber, 1 half cut into round slices, dice the other half
1/4 cup vegan mayonnaise
pinch sea salt or kosher salt
pinch or two of black pepper
1 pound can jumbo lump crab meat
2 ripe avocados, roughly chopped (or cut in half - see recipe notes below)
Sriracha sauce for drizzle garnish
Instructions
In a large mixing bowl, stir together the chopped chives, Old Bay seasoning, walnuts, apple cider vinegar, grape seed oil, lemon zest, 1 teaspoon of the lemon juice, lime zest, cilantro, diced cucumber (reserve the slices), and mayonnaise.
Add the salt and pepper and stir together.
Gently fold the crab meat into the mixture.
Toss the chopped avocado with remaining teaspoon of lemon juice.
Using a round measuring cup, place 1/4 of the diced avocado into the cup and turn out in the center of a serving plate.
Top avocado stack with a few cucumber slices.
Place 1/4 of the crab mixture in a round measuring cup and turn out on top of the cucumber slices.
Drizzle a little sriracha sauce atop the crab or around the stack.
Top with 2 whole chives
