Lump Crab - Avocado Salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Inspired by a delicious Crab-Avocado appetizer served at Chicago's famous Gibson's Steakhouse. The key is using good, fresh lump crab meat - I buy mine at Costco and it has always been great. Ingredients:
1 lb large lump crabmeat |
1 stalk celery, sliced very thin |
1 medium scallion, sliced very thin |
1/4 small green pepper, finely diced |
1/2 cup mayonnaise |
1 tablespoon fresh lime juice |
1 tablespoon small caper |
1 1/2 teaspoons old bay seasoning |
1/2 teaspoon ground mustard |
1/8 teaspoon cayenne pepper (more or less to taste) |
2 ripe avocados |
Directions:
1. Lightly toss the chopped vegetables with the crab meat - try to minimize breaking up the lumps.
2. Stir the remaining ingredients together and toss into the crab-vegetable mixture.
3. Chill at least one hour.
4. Peel and halve the avocados. Place them on a bed of spring greens or butter lettuce.
5. Spoon the crab salad over the avocado halves. Garnish with lemon wedges.
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