the essential CRAB SALAD

This Lump Crab and Avocado Salad features sweet jumbo lump crab meat tossed in a bright, zesty lemon vinaigrette, nestled inside creamy avocado halves and served over a crisp bed of arugula, cherry tomatoes, and pea tendrils. This is the perfect introductory course for an elevated dinner party…or just when staying in for a quick, easy, and healthy salad at home.

the essential CRAB SALAD

Prep Time: 15 Minutes | Serving Size: 2 main servings or 4 appetizers |

Dietary: Gluten-Free, Dairy-Free, Low-Carb


Ingredients

For the Salad Base & Crab Filling:

  • 8 oz jumbo lump crab meat (picked over gently for shells)

  • 1 large ripe avocado, halved and pitted

  • 2 cups fresh baby arugula

  • 1 cup cherry tomatoes, halved

  • 1/2 cup fresh pea tendrils

  • ½ cup sweet pickled Peruvian peppers

  • ¼ cup roasted garlic

  • 1 tbsp fresh chives or dill, finely chopped

  • 1 tbsp shallot, finely minced

  • 1 tbsp extra-virgin olive oil

  • 1 tsp lemon zest

For the Lemon Vinaigrette:

  • 3 tbsp extra-virgin olive oil

  • 1.5 tbsp fresh lemon juice

  • 1 tsp Dijon mustard

  • 1/2 tsp raw honey or maple syrup

  • Fine sea salt and freshly ground black pepper, to taste

Technique

  1. Prepare the Lemon Vinaigrette
    In a small bowl or jar, whisk together the 1.5 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp honey, salt, and pepper. Slowly drizzle in the 3 tbsp olive oil while whisking constantly until completely emulsified. Adjust seasoning to taste.

  2. Dress the Crab Meat
    In a medium bowl, gently combine the 8 oz lump crab meat, 1 tbsp minced shallot,1 tsp lemon zest, and 1 tbsp olive oil. Drizzle in 1 to 2 tablespoons of the prepared lemon vinaigrette. Fold very gently with a rubber spatula to avoid breaking up the lump crab pieces.

  3. Build the Salad Bed
    In a separate mixing bowl, toss the 2 cups baby arugula, 1 cup halved cherry tomatoes, half of the pea tendrils, half of the peppers, and half of the garlic  with 1 tablespoon of the lemon vinaigrette. Divide the dressed salad bed evenly between serving plates.

  4. Stuff the Avocados & Assemble
    Slice the 2 avocados in half and remove the pits. Scoop out a small spoonful from the center of each half to enlarge the cavity slightly (mix the scooped avocado bits directly into the greens or save for later). Brush the exposed avocado flesh with a little extra lemon juice to prevent browning.
    Place two avocado halves onto each plate over the bed of greens. Generously pile the seasoned lump crab mixture into and over the top of each avocado half.

  5. Garnish and Serve
    Top the crab-filled avocados with the remaining fresh pea tendrils, peppers, and roasted garlic, and a final light drizzle of the remaining lemon vinaigrette. Serve immediately with lemon wedges on the side.

Chef's Tip: To keep the crab meat pristine, toss it gently using two forks or your hands. If you prefer a richer stuffing, fold 1 tablespoon of high-quality mayonnaise or Greek yogurt into the crab mixture along with the vinaigrette.

5298614174