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*
Total Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 26mg 9%
Sodium 665mg 28%
Potassium 659mg 19%
Total Carbohydrates 10g 3%
Dietary Fiber 7g 28%
Sugars 1g
Protein 12g 24%
Vitamin A 11.1%
Vitamin C 38.1%
Calcium 4.5%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.