Spicy Lump Crab and Avocado Salad

Spicy Lump Crab and Avocado Salad takes around 30 minutes from beginning to end. This main course has 508 calories, 26g of protein, and 38g of fat per serving. For $6.05 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 4. 3 people were impressed by this recipe. If you have mayonnaise, scallions, sriracha chile sauce, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is amazing. Spicy Lump Crab and Avocado Salad, Avocado and Lump Crab Salad, and Spicy Garlic Lump Crab Butternut Squash Pasta with Feta & Parsley are very similar to this recipe.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

4 avocados

1/2 large red bell peppered, chopped

1/2 large red bell peppered, chopped

3 Tablespoons fresh parsley, chopped

2 Tablespoons fresh lemon juice

1 pound jumbo lump crabmeat

3 Tablespoons mayonnaise

salt and pepper to taste

2 scallions, chopped

3 Tablespoons Sriracha chile sauce

1 Tablespoon worcestershire sauce

Equipment:

bowl

Cooking instruction summary:

  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.

 

Step by step:


1. 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.

2. 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.)

3. Place avocado halves on a plate and fill with the crab salad.

4. Serve immediately.Note: The salad can be made a few hours in advance and chilled until ready to serve.


Nutrition Information:

Quickview
507 Calories
25g Protein
38g Total Fat
21g Carbs
53% Health Score
Limit These
Calories
507k
25%

Fat
38g
59%

  Saturated Fat
5g
35%

Carbohydrates
21g
7%

  Sugar
4g
4%

Cholesterol
52mg
17%

Sodium
1539mg
67%

Get Enough Of These
Protein
25g
51%

Vitamin B12
10µg
170%

Vitamin K
123µg
117%

Vitamin C
96mg
117%

Copper
1mg
73%

Folate
242µg
61%

Selenium
42µg
61%

Fiber
14g
59%

Zinc
8mg
55%

Vitamin B6
0.83mg
42%

Potassium
1383mg
40%

Vitamin A
1943IU
39%

Phosphorus
373mg
37%

Vitamin E
5mg
35%

Vitamin B5
3mg
34%

Magnesium
123mg
31%

Vitamin B3
5mg
26%

Vitamin B2
0.37mg
22%

Manganese
0.39mg
20%

Vitamin B1
0.22mg
15%

Iron
2mg
14%

Calcium
94mg
9%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

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