Spicy Lump Crab and Avocado Salad

Name: Spicy Lump Crab and Avocado Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 pieces Avocado (4 avocados); ½ piece Bell Pepper (1/2 large red bell peppered, chopped); 3 tbsp Parsley (3 Tablespoons fresh parsley, chopped); 2 tbsp Lemon Juice (2 Tablespoons fresh lemon juice); 1 lb Jumbo Lump Crabmeat (1 pound jumbo lump crabmeat); 3 tbsp Mayonnaise (3 Tablespoons mayonnaise); 0 pieces Salt and Pepper (salt and pepper to taste); 2 pieces Scallion (2 scallions, chopped); 3 tbsp Sriracha (3 Tablespoons Sriracha chile sauce); 1 tbsp Worcestershire Sauce (1 Tablespoon worcestershire sauce)

20 minAmerican

Servings4

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Gluten Free
Dairy Free
Keto
Pescatarian
Whole30

Steps

1In 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.
2Pour 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.)
3Place avocado halves on a plate and fill with the crab salad.
4Serve immediately.Note: The salad can be made a few hours in advance and chilled until ready to serve.