Spicy Lump Crab And Avocado Salad Recipe

Name: Spicy Lump Crab And Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SPICY SAUCE:; 3 Tablespoons Mayonnaise; 3 Tablespoons Sriracha Chile Sauce; 1 Tablespoon Worcestershire Sauce; 2 Tablespoons Fresh Lemon Juice; 1 pinch Salt And Pepper, to taste; FOR THE SALAD:; 1 pound Jumbo Lump Crab Meat, Fresh Cooked Or Canned; 2 whole Scallions, Chopped; 1/2 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped; 3 Tablespoons Chopped Fresh Parsley; 4 whole Avocados, Halved; 1 whole Lemon, Juiced

Servings: persons

FOR THE SPICY SAUCE:
3 Tablespoons Mayonnaise
3 Tablespoons Sriracha Chile Sauce
1 Tablespoon Worcestershire Sauce
2 Tablespoons Fresh Lemon Juice
1 pinch Salt And Pepper, to taste
FOR THE SALAD:
1 pound Jumbo Lump Crab Meat, Fresh Cooked Or Canned
2 whole Scallions, Chopped
1/2 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped
3 Tablespoons Chopped Fresh Parsley
4 whole Avocados, Halved
1 whole Lemon, Juiced

1
In a small bowl, combine the mayonnaise, chile sauce, Worcestershire sauce, lemon juice, salt and pepper. Stir to combine and set aside.
2
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.
3
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.)
4
Place avocado halves on a plate and fill with the crab salad. Serve immediately.
5
Note: The salad can be made a few hours in advance and chilled until ready to serve.

105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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: FOR THE SPICY SAUCE:, 3 Tablespoons Mayonnaise, 3 Tablespoons Sriracha Chile Sauce, 1 Tablespoon Worcestershire Sauce, and more.

Yes, Spicy Lump Crab And Avocado Salad 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.

Spicy Lump Crab And Avocado Salad

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