Lump Crab - Avocado Salad - cooking recipe

Ingredients
    1 lb large lump crabmeat
    1 stalk celery, sliced very thin
    1 medium scallion, sliced very thin
    1/4 small green pepper, finely diced
    1/2 cup mayonnaise
    1 tablespoon fresh lime juice
    1 tablespoon small caper
    1 1/2 teaspoons Old Bay Seasoning
    1/2 teaspoon ground mustard
    1/8 teaspoon cayenne pepper (more or less to taste)
    2 ripe avocados
Preparation
    Lightly toss the chopped vegetables with the crab meat - try to minimize breaking up the lumps.
    Stir the remaining ingredients together and toss into the crab-vegetable mixture.
    Chill at least one hour.
    Peel and halve the avocados. Place them on a bed of spring greens or butter lettuce.
    Spoon the crab salad over the avocado halves. Garnish with lemon wedges.

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