Crab Salad With Peaches And Avocados Recipe

Name: Crab Salad With Peaches And Avocados
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh jumbo lump crabmeat; 2 tablespoons lemon zest; 1 tablespoon mayonnaise; 1/2 teaspoon dry mustard; 5 tablespoons fresh lemon juice, divided; 1/2 jalapeno pepper, seeded and finely diced; 1/4 cup finely diced celery; 2 green onions, finely chopped; Kosher salt and freshly ground white pepper to taste; 5 to 6 medium peaches (about 1 3/4 lb.), unpeeled and coarsely chopped; 1 tablespoon honey; 3 medium avocados, diced; Arugula

Servings: persons

1 pound fresh jumbo lump crabmeat
2 tablespoons lemon zest
1 tablespoon mayonnaise
1/2 teaspoon dry mustard
5 tablespoons fresh lemon juice, divided
1/2 jalapeno pepper, seeded and finely diced
1/4 cup finely diced celery
2 green onions, finely chopped
Kosher salt and freshly ground white pepper to taste
5 to 6 medium peaches (about 1 3/4 lb.), unpeeled and coarsely chopped
1 tablespoon honey
3 medium avocados, diced
Arugula

1
Pick crabmeat, removing any bits of shell. Whisk together lemon zest, next 2 ingredients, and 1 Tbsp. lemon juice. Fold in jalapeno pepper, next 2 ingredients, and crabmeat, using a rubber spatula. Season with kosher salt and freshly ground white pepper to taste.
2
Stir together peaches and remaining 4 Tbsp. lemon juice. Reserve 3 cups peach mixture. Pulse honey and remaining peach mixture in a food processor 8 to 10 times or until smooth. Season pureed peach mixture with kosher salt and freshly ground white pepper to taste.
3
Spoon 1/4 cup pureed peach mixture onto a chilled plate. Place a 3 1/2-inch round cutter in center of peach mixture on plate. (A clean, empty tuna can with both ends removed may be used instead.) Spoon one-sixth of diced avocados and 1/2 cup reserved chopped peach mixture into cutter, packing each layer firmly and sprinkling with kosher salt and freshly ground white pepper to taste. Top with about 1/2 cup crab mixture. Carefully remove cutter from plate. Repeat procedure with remaining pureed peach mixture, avocado, chopped peach mixture, and crab mixture. Arrange desired amount of arugula around each layered salad; serve immediately.

kcal

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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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1 pound fresh jumbo lump crabmeat, 2 tablespoons lemon zest, 1 tablespoon mayonnaise, 1/2 teaspoon dry mustard, and more.

Yes, Crab Salad With Peaches And Avocados 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!

Crab Salad With Peaches And Avocados

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions