Spicy Lump Crab and Avocado Salad
Prep Time
15 mins
Total Time
15 mins

Lump crab and fresh veggies are tossed in a spicy dressing for a fantastic Avocado Salad that's perfect for a light lunch or first course for entertaining.

Course: Appetizer, Dinner, lunch, Salad
Cuisine: American
Keyword: avocado salad
Servings: 8 servings
Calories: 250 kcal
Author: Kellie
  • 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
  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.
Nutrition Facts
Spicy Lump Crab and Avocado Salad
Amount Per Serving (0 g)
Calories 250 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Cholesterol 26mg9%
Sodium 665mg29%
Potassium 659mg19%
Carbohydrates 10g3%
Fiber 7g29%
Sugar 1g1%
Protein 12g24%
Vitamin A 555IU11%
Vitamin C 31.4mg38%
Calcium 45mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.