Introduction
This Crab Avocado Salad is a celebration of clean, coastal flavors where the sweet, delicate taste of lump crab meets the creamy richness of avocado. You’ll love how the crisp vegetables and spicy jalapeno create a refreshing contrast, all brought together by a unique Sweet Miso Dressing. It’s a simple yet elegant dish that feels both light and satisfying.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Ingredients
- 2 avocados
- 8 ounces lump blue crab (picked for shells)
- 1/2 cup red bell pepper (minced)
- 1/2 cup red onion (minced)
- 1 large jalapeno (seeded and minced)
- 2 cups mix greens
- 4 tablespoons Sweet Miso Dressing
Instructions
- Carefully pick through the lump blue crab meat one final time to ensure all shells are removed. Set aside.
- In a medium mixing bowl, gently combine the picked crab, minced red bell pepper, minced red onion, and minced jalapeno.
- Drizzle 2 tablespoons of the Sweet Miso Dressing over the crab mixture and fold gently to combine, being careful not to break up the crab lumps.
- Halve the avocados, remove the pits, and optionally peel them or leave them in the skin for serving.
- Place 1/2 cup of mix greens on each of four plates.
- Place one avocado half (or both halves, if serving two per person) on top of the greens on each plate.
- Generously spoon the dressed crab salad mixture into and over the avocado halves.
- Drizzle the remaining 2 tablespoons of Sweet Miso Dressing over the assembled salads and serve immediately.
Variations
- Serving Style: For a more casual presentation, dice the avocados and fold them gently into the crab mixture, then serve the salad over the mix greens in a bowl.
- Texture Twist: Lightly pan-sear the avocado halves cut-side down in a hot pan for 1-2 minutes before assembling to add a warm, caramelized element.
- Lunch Wrap: Skip the avocado halves and mix greens, and instead spoon the crab salad into large lettuce leaves (like butter or romaine) for a low-carb wrap.
- Appetizer Bites: Use the crab mixture as a topping for crisp cucumber rounds or endive leaves for a party-friendly canapé.
Tips for Success
- Handle the crab meat gently during mixing to preserve the prized lump pieces.
- To prevent browning if prepping ahead, squeeze a little lime or lemon juice over the avocado halves (note: this is not in the ingredient list, so it’s optional).
- Mince the red onion and jalapeno finely so they distribute evenly and offer flavor in every bite without overwhelming the delicate crab.
- Allow the crab salad mixture to chill for 15-20 minutes before assembling to let the flavors meld.
Storage & Reheating
FAQ
Can I use imitation crab?
This recipe is designed for the delicate flavor of real lump blue crab. Imitation crab will significantly alter the taste and texture, making the salad much heavier and less fresh.
Do I have to use Sweet Miso Dressing?
The Sweet Miso Dressing is a core flavor component in this recipe. Using a different dressing will create a completely different dish.
How do I know if my crab meat is fully picked for shells?
Gently spread the crab meat on a plate or cutting board and visually inspect it. You can also run your fingers through it lightly to feel for any small, hard shell fragments.
What can I do if my avocados aren’t ripe yet?
Place unripe avocados in a paper bag with a banana or apple at room temperature for 1-3 days to speed up the ripening process. This salad requires ripe, slightly soft avocados.
Can I make this recipe ahead of time?
You can prep the crab mixture (step 3) and store it covered in the fridge for a few hours. Prepare the avocado, mix greens, and assemble just before serving.
Is there a way to make this less spicy?
The primary heat comes from the jalapeno. To reduce spice, ensure all seeds and white membranes are thoroughly removed before mincing, or use only half the jalapeno.
