Ingredients for Avocado And Crabmeat Salad
- 1 cup Fresh Lump Crabmeat
- 1/4 cup Mayonnaise
- 1 Lemon
- 1/4 cup finely chopped Red Onion
- 1 Garlic Clove, minced
- 2 tablespoons chopped Fresh Parsley
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Salt (plus more for sprinkling)
- 1/4 teaspoon Ground Black Pepper
- 2 ripe Avocados
- 1 cup halved Cherry Tomatoes
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How to Make Avocado And Crabmeat Salad
- Gently pick over 1 cup of crabmeat, removing any shell fragments or cartilage.
- In a medium bowl, combine the crabmeat, 1/4 cup mayonnaise, the juice of 1/2 lemon, 1/4 cup finely chopped red onion, 1 clove minced garlic, 2 tablespoons chopped fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Mix gently until just combined. Do not overmix.
- Cut 2 ripe avocados in half, lengthwise. Remove the pit and peel the avocados.
- Slice each avocado half into 6-8 wedges. Drizzle the juice of the remaining 1/2 lemon over the avocado slices to prevent browning.
- Arrange the crabmeat mixture in the center of a large serving platter.
- Arrange the avocado wedges and 1 cup of cherry tomatoes, halved, alternately around the crabmeat.
- Sprinkle the avocado and tomato wedges lightly with salt.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
25g
Fat
26g
Carbs
9g
