Ingredients for Avocado And Crabmeat Salad
- Fresh Lump Crabmeat
- Mayonnaise
- Lemon
- Onions
- Garlic Clove
- Fresh Parsley
- Dried Oregano
- Salt
- Ground Black Pepper
- Avocados
- Tomatoes
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!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
25g
Fat
26g
Carbs
9g
