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.

Here are our top 2 tried and tested recipes!

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.