Best 2 Avocado Crabmeat Salad Recipes

Indulge in a symphony of flavors with our Avocado Crabmeat Salad, a delightful dish that combines the creamy richness of avocado with the delicate sweetness of crabmeat. This refreshing salad is a perfect appetizer or light lunch, bursting with textures and colors. The addition of crisp cucumber, crunchy red onion, and tangy lemon juice creates a harmonious balance of flavors, while fresh herbs like cilantro and parsley bring an aromatic touch. Discover variations of this classic salad, including a spicy Avocado Crabmeat Salad with a kick of jalapeño and a creamy Avocado Crabmeat Salad with a luscious avocado dressing. Each recipe offers a unique twist on this timeless dish, ensuring there's a perfect option for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

AVOCADO CRABMEAT SALAD

Avocado Crabmeat Salad image

You'll reel in compliments with Gail VanGundy's colorful seafood salad. "It makes a pretty side dish," notes the Parker, Colorado cook.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/2 cup flaked crabmeat, cartilage removed or imitation crabmeat
1/2 cup chopped lettuce
1/3 cup diced celery
1/2 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon paprika
1 tablespoon mayonnaise
1 large ripe avocado, peeled, pitted and halved

Steps:

In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until combined. Serve in avocado halves.

Nutrition Facts :

AVOCADO STUFFED WITH CRABMEAT MAISON, OR COLD CRAB SALAD

Avocado Stuffed With Crabmeat Maison, or Cold Crab Salad image

I made this recently when our supper club decided to brunch instead of supper; everyone loved it. The recipe comes from a cookbook from one of the oldest and most loved New Orleans fine dining restaurants (Galatoire's); it would be perfect for any brunch or luncheon. It calls for iceberg lettuce, which I usually hate, but they insist on using it b/c the dressing works better, so I did. Also, use very good crabmeat. I am not including the dressing recipe in the ingredients/directions b/c it makes more than you need for this salad, but I am writing it out here b/c it is simple and necessary (and you will want to drizzle it on the finished salad): Creole Mustard Vinaigrette 1/3 c red wine vinegar, 1/2 c creole mustard, 2/3 c vegetable oil, salt and pepper to taste, whisk together in small bowl.

Provided by larchie

Categories Crab

Time 4h

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 large egg yolks
2 tablespoons red wine vinegar
1 tablespoon creole mustard (or 1 tablespoon any coarse grainy brown mustard)
1 teaspoon lemon juice, fresh
1 cup vegetable oil
1/4 cup nonpareil capers, drained
1 bunch green onion, chopped
1 tablespoon parsley, curly, fresh, chopped
salt
white pepper
1 lb lump crabmeat
4 avocados, ripe and soft
creole mustard vinaigrette (see above)
1 head iceberg lettuce, cut into large ribbons
2 large tomatoes, fresh and cut into wedges

Steps:

Crabmeat Maison:.
Combine egg yolks, vinegar, mustard, and lemon juice in mixing bowl, and whisk together (until well combined); whisk in oil slowly until emulsified (this might work better in food processor, but I did by hand).
Fold in capers, parsley, and onions, and season with salt and pepper. Chill for 2 to 4 hours.
Shortly before serving, gently fold in crabmeat, taking care not to break any of the lumps; set aside.
Stuffed Avocado Salad:.
Slice the avocados lengthwise, and remove the pits. Peel and set the 8 halves aside.
Create a bed of lettuce on 8 chilled plates. Nest the avocado halves in the center of the lettuce covered plates.
Evenly divide the Crabmeat Maison into the cavities of the avocados, forming little mounds.
Add a wedge of the tomato to each plate, and drizzle with the Creole Mustard Vinaigrette.
Serve immediately.

Tips:

Choose ripe avocados: The avocados should be slightly soft to the touch and have a dark green color. Avoid avocados that are too hard or have brown spots.
Use fresh crabmeat: Fresh crabmeat has a sweet and delicate flavor. If you're using frozen crabmeat, be sure to thaw it completely before using.
Chop the vegetables finely: This will help them blend in with the other ingredients and make the salad more cohesive.
Use a light dressing: A light dressing will help to highlight the flavors of the avocado and crabmeat. A simple vinaigrette or lemon-herb dressing is a good option.
Serve the salad immediately: Avocado salad is best served immediately after it's made. The avocado will start to brown if it sits for too long.

Conclusion:

Avocado crabmeat salad is a delicious and refreshing dish that's perfect for a light lunch or dinner. It's also a great way to use up leftover crabmeat. With its creamy avocado, sweet crabmeat, and crunchy vegetables, this salad is sure to be a hit with everyone who tries it.