Spicy Lump Crab and Avocado Salad
If you recall from a previous post, Landon chased down a crab while he was running around the beach in Virginia. Luckily for the crab, he quickly ducked into a hole in the sand. Since that time, all I could think about was a salad I once had on a business trip. I used to travel occasionally for work and had a few clients in the DC area which required a “short” train ride to Union Station. I had a similar salad at the cafe in the center of the train station once and this was my go to dish whenever I had to go to Washington. It was on the small plates menu and was absolutely delicious. I told myself many times that I could make this at home but jumbo lump crab is on the pricier side so I was always waiting for a special occasion. I got tired of waiting and so…..last night was a special occasion. It was Wednesday, I was craving the crab/avocado combo and Katie was leaving for camp for 4 days! What better reason to celebrate!!!
Their version was not spicy and was loaded with mayonnaise. I decided to make mine a little more flavorful and filling by adding the red bell pepper and scallions while reducing the amount of mayo. Success! Everyone was happy with dinner last night and there is still plenty leftover for lunch today.
This makes enough for four main course servings (two avocado halves per person) or 8 first course servings (1 avocado half per person.) Be sure not to cut the avocados too early or they will brown pretty quickly. Don’t be afraid to pile on the crab salad, this makes plenty!
Get the Recipe: Spicy Lump Crab and Avocado Salad
- For the spicy sauce:
- 3 Tablespoons mayonnaise
- 3 Tablespoons Sriracha chile sauce
- 1 Tablespoon worcestershire sauce
- 2 Tablespoons fresh lemon juice
- salt and pepper to taste
- For the salad:
- 1 pound jumbo lump crabmeat
- 2 scallions, chopped
- 1/2 large red bell peppered, chopped
- 3 Tablespoons fresh parsley, chopped
- 4 avocados
- Lemon juice
- In a small bowl, combine the mayonnaise, chile sauce, worcestershire sauce, lemon juice, salt and pepper. Stir to combine and set aside.
- 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.
- 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.)
- Place avocado halves on a plate and fill with the crab salad. Serve immediately.
- Note: The salad can be made a few hours in advance and chilled until ready to serve.