side dish

Spicy Lump Crab and Avocado Salad

Name: Spicy Lump Crab and Avocado Salad
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 avocados; 1/2 large red bell peppered, chopped; 3 Tablespoons fresh parsley, chopped; 2 Tablespoons fresh lemon juice; 1 pound jumbo lump crabmeat; 3 Tablespoons mayonnaise; salt and pepper to taste; 2 scallions, chopped; 3 Tablespoons Sriracha chile sauce; 1 Tablespoon worcestershire sauce

“Spicy Lump Crab and Avocado Salad might be just the main course you are searching for. This recipe makes 4 servings with 503 calories, 25g of protein, and 38g of fat each. For $6.05 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe from Foodista requires scallions, lump crabmeat, parsley, and worcestershire sauce. 3 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. Overall, this recipe earns a great spoonacular score of 86%. Similar recipes include Spicy Lump Crab and Avocado Salad, Avocado and Lump Crab Salad, and Spicy Garlic Lump Crab Butternut Squash Pasta with Feta & Parsley.”

total: 30 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Avocados4
Bell pepperedlarge, chopped½ large
Parsleychopped3 tbsp
Lemon juice2 tbsp
Lump crabmeat1 lb
Mayonnaise3 tbsp
Salt and pepper4 servings
Scallionschopped2
Sriracha chile sauce3 tbsp
Worcestershire sauce1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 30 min

1
In a small bowl, combine the mayonnaise, chile sauce, worcestershire sauce, lemon juice, salt and pepper. Stir to combine and set aside.In a medium bowl, carefully toss together the crabmeat, scallions, bell pepper and parsley being careful to not break up the lumps of crab. Lightly fold in the spicy sauce.Slice the avocados in half and remove the pit. Slice a small amount from the bottom of the avocado half so it will sit flat on a plate.
2
Pour or brush the lemon juice over the entire cut surface of the avocado to avoid browning. (You can remove the avocado from the skin with a spoon and serve that way but be sure to cover the entire avocado flesh with lemon juice before serving.)
3
Place avocado halves on a plate and fill with the crab salad.

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