Spicy Lump Crab and Avocado Salad

Spicy Lump Crab and Avocado Salad

  Ready in : 30 mins

Spicy Lump Crab and Avocado Salad might be just the main course you are searching for. This recipe makes 4 servings with 503 calories, 25g of protein, and 38g of fat each. For $6.05 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe from Foodista requires scallions, lump crabmeat, parsley, and worcestershire sauce. 3 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. Overall, this recipe earns a great spoonacular score of 86%. Similar recipes include Spicy Lump Crab and Avocado Salad, Avocado and Lump Crab Salad, and Spicy Garlic Lump Crab Butternut Squash Pasta with Feta & Parsley.

Ingredients

avocados

avocados

4

bell peppered

bell peppered

0.5 large

parsley

parsley

3 Tablespoons

lemon juice

lemon juice

2 Tablespoons

lump crabmeat

lump crabmeat

1 pound

mayonnaise

mayonnaise

3 Tablespoons

salt and pepper

salt and pepper

4 servings

scallions

scallions

2

sriracha chile sauce

sriracha chile sauce

3 Tablespoons

worcestershire sauce

worcestershire sauce

1 Tablespoon

Cooking in Steps

  1. 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.

    worcestershire sauce

    worcestershire sauce

    salt and pepper

    salt and pepper

    avocado halves

    avocado halves

    bell pepper

    bell pepper

    lemon juice

    lemon juice

    mayonnaise

    mayonnaise

    green onions

    green onions

    avocado

    avocado

    crabmeat

    crabmeat

    parsley

    parsley

    chili pepper

    chili pepper

    crab

    crab

    bowl
    bowl
  2. 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.)

    lemon juice

    lemon juice

    avocado

    avocado

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

    avocado halves

    avocado halves

    crab

    crab

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