Crab Salad in Avocado

  • 12 oz. fresh crabmeat
  • 3/4 cup celery, diced
  • 1/4 cup red bell pepper, chopped
  • 2 tbsp. fresh lemon juice
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • Dash garlic powder, optional
  • Dash hot sauce, optional
  • 2 - 3 tbsp. mayonnaise
  • 2 avocados
  • Mixed salad greens
  • 4 hard-boiled eggs
Mix crab with celery, bell pepper, 1 tbsp. lemon juice, salt, pepper and optional ingredients. Fold in enough mayonnaise to bind, careful not to break up crabmeat. Refrigerate one hour. Halve avocados, remove seed and skin, then place in bowl, tossing gently with remaining lemon juice. Place avocado on plate with salad greens and quartered eggs. Using a small scoop, fill each avocado half with crabmeat. Serves four.
Wholesaler Login

Need Help, Contact Us


Products with this recipe
Copyright © 2021 Blue Crab Bay Co., All rights reserved