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:
- 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.
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:
covered percent of daily need
