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Crab Stuffed Avocado Salad (Serves 4)

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Crabmeat - Seafood packer and processor, canned, fresh and frozen Pasteurized Crabmeat, Blue Swimming Crab, Portunus Pelagicus, Soft Shell Crab, Stuffed Raw Crabmeat, Raw Crabmeat Portion

 
Cooking & Preparation Time:  Around 30 minutes  

Starfish Rating:


 
Ingredients
3/4 lb (340 g) lump crabmeat, or cooked shrimp, chopped if large
1/4 cup (60 ml) mayonnaise
1 1/2 tbsp (22 ml) fresh lemon juice
1 tbsp (15 ml) chopped fresh Italian parsley, tarragon or dill
Salt and pepper to taste
6 oz (165 g) mixed salad greens
1/2 cucumber, halved and thinly sliced
Lemon wedges
Drizzle of olive oil
2 large firm, ripe avocados
 
Method

Pick through the crabmeat for cartilage, setting aside a few legs to garnish the plates.

Gently fold together the crabmeat (or shrimp), mayonnaise, lemon juice and parsley. Season lightly with salt and pepper.

Distribute the salad greens among dinner plates and top with the cucumber slices. Drizzle some lemon juice over the greens, then drizzle with a little olive oil and season with salt and pepper.

Cut the avocados in half and remove the pits, then carefully remove the peel. Place a half avocado on each bed of greens and pile crab salad in each cavity.

Garnish the plates with the reserved crab legs.

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