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Crab Salad with Avocado

All you need a jumbo lump crabmeat and a few staples to make this exquisite and light salad. I love that it is dressed with a vinaigrette, which makes it even more attractive, healthy and delectable. This would be a perfect entree for a ladies luncheon or a tantalizing salad for a dinner party. If this is a starter, imagine what's to follow.
Course Main Course
Cuisine American
Servings 2 as entrees and 4 as salads
Author The Cowgirl Gourmet encountered this recipe in the March 22, 2014, issue of Wall Street Journal's Off Duty


  • 1/2 cup finely diced carrots
  • 2 limes
  • 1 tablespoon Champagne vinegar
  • 1/3 cup extra virgin olive oil
  • 1 medium shallot minced
  • Kosher salt to taste
  • Tabasco to taste
  • 3 tablespoons roughly chopped basil plus sprigs for garnish
  • 1/2 bunch scallions white and pale green parts only, finely sliced
  • 12 ounces jumbo lump crabmeat shell fragments removed
  • 2 tablespoons chopped capers
  • 2 avocados peeled, pitted and sliced lengthwise (about half an avocado per person)
  • Microgreens or sunflower sprouts optional garnish


  1. Blanch carrots: Fill a glass 3-cup measuring cup with ice and cold water. Set a small saucepan of water over high heat. When the water boils, add carrots and blanch for 30 seconds. Drain carrots and plunge into ice bath. Allow the carrots to remain in the water while you continue making the salad.

  2. To make the lime vinaigrette, zest 1 lime into a small bowl and then juice both limes into the bowl with zest. Whisk in vinegar, oil and shallots. Season with salt and Tabasco to taste.

  3. In a medium bowl, toss together basil, scallions, crabmeat, carrots and capers. Spoon in half of the lime vinaigrette and gently fold everything together to coat the ingredients.

  4. Spoon the crabmeat salad onto the plates, garnish each plate with approximately half a sliced avocado and a basil sprig. Lightly spoon a bit more vinaigrette over the avocados, sprinkle with Maldon salt and freshly ground black pepper. Garnish with microgreens or sunflower sprouts.