Cook The Book: Crab Salad With Lime And Avocado

Name: Cook The Book: Crab Salad With Lime And Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound (2 cups) fresh cooked lump crabmeat; Grated zest of 2 limes or lemons, preferably organic; 1/4 cup Creamy Lemon-Chive Dressing (recipe follows); Fine sea salt; Coarse, freshly ground black pepper; 1 orange or red bell pepper, trimmed, seeds removed, and minced (1 scant cup); 2 celery ribs, finely minced (about 2 cups); 1/4 cup minced fresh cilantro, chervil, or parsley leaves; 1/4 teaspoon Red Hot Salt (recipe follows) or fine sea salt; 1 large ripe avocado, halved, pitted, peeled, and cut into very thin half- rounds; 4 thin slices sourdough bread, toasted, for serving; 2 tablespoons freshly squeezed lemon juice; 1/2 teaspoon fine sea salt; 1 cup light cream; 1/3 cup finely minced fresh chives; Lemon zest; 2 teaspoons ground Piment d'Espelette or other ground mild chile pepper; 1/2 teaspoon hot-smoked Pimenton de la Vera or other hot smoked paprika; 1/2 teaspoon mild paprika; 1 teaspoon fine sea salt

Servings: persons

1 pound (2 cups) fresh cooked lump crabmeat
Grated zest of 2 limes or lemons, preferably organic
1/4 cup Creamy Lemon-Chive Dressing (recipe follows)
Fine sea salt
Coarse, freshly ground black pepper
1 orange or red bell pepper, trimmed, seeds removed, and minced (1 scant cup)
2 celery ribs, finely minced (about 2 cups)
1/4 cup minced fresh cilantro, chervil, or parsley leaves
1/4 teaspoon Red Hot Salt (recipe follows) or fine sea salt
1 large ripe avocado, halved, pitted, peeled, and cut into very thin half- rounds
4 thin slices sourdough bread, toasted, for serving
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon fine sea salt
1 cup light cream
1/3 cup finely minced fresh chives
Lemon zest
2 teaspoons ground Piment d'Espelette or other ground mild chile pepper
1/2 teaspoon hot-smoked Pimenton de la Vera or other hot smoked paprika
1/2 teaspoon mild paprika
1 teaspoon fine sea salt

1
In a jar, combine the lemon juice and salt. Cover with the lid and shake to dissolve the salt. Add the cream, chives, and lemon zest. Shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.) But will it curdle? Given the right circumstances, such as the addition of acids or heat, any milk or cream product will curdle (meaning the curd protein coagulates and forms clumps). The greater the fat content of the milk or cream, the more it will resist curdling. I use a light cream with a 12% fat content, much like what is also called half- and- half, and have never had a problem with curdling when adding lemon juice to the cream.
2
Combine all the ingredients in a jar. Cover, shake to blend. (Store the salt mixture, sealed in a jar, at room temperature for up to 1 month. After that the flavors will begin to fade.)
3
In a large bowl, combine the crabmeat and citrus zest and toss with just enough dressing to lightly coat the crabmeat. Taste for seasoning.
4
In another bowl, combine the bell pepper, celery, cilantro, and Red Hot Salt and toss with just enough dressing to lightly coat the vegetables. Taste for seasoning. Combine the contents of the two bowls, mixing gently to blend.
5
Mound the salad in the center of the dinner plates. Arrange the avocado slices around the salads. Serve with the toast.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 pound (2 cups) fresh cooked lump crabmeat, Grated zest of 2 limes or lemons, preferably organic, 1/4 cup Creamy Lemon-Chive Dressing (recipe follows), Fine sea salt, and more.

Yes, Cook The Book: Crab Salad With Lime And Avocado falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!