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Crab & Avocado Salad


Serves four as a first course; two for lunch.

  • by from Fine Cooking
    Issue 59

  • 3 Tbs. mayonnaise
  • 2 Tbs. buttermilk
  • 1/2 tsp. grated lemon zest
  • 2 tsp. fresh lemon juice; more for sprinkling
  • 1/2 tsp. Dijon mustard
  • Kosher salt and freshly ground black or white pepper
  • 8 oz. crabmeat, preferably lump, picked over to remove bits of shell
  • 1/2 cup finely chopped celery from the inner ribs and leaves
  • 3 Tbs. chopped fresh chives (1/2-inch pieces)
  • 1 ripe avocado, peeled, pitted, and cut into 3/4-inch pieces
  • 1 head Boston or Bibb lettuce, washed (for lining the plates)

In a small bowl, whisk the mayonnaise, buttermilk, lemon zest, lemon juice, and mustard. Season with salt and pepper to taste. In a medium bowl, mix the crabmeat, celery, and 2 Tbs. of the chives. Fold in the dressing gently so as not to break up the crabmeat. Gently fold in the avocado. Taste for salt and pepper. Line four salad plates with lettuce leaves, heap a scoop of the crab salad on each, and garnish with the remaining chives. Sprinkle each serving with 1/2 tsp. lemon juice and serve.

nutrition information (per serving):
Size : per first course serving size, Calories (kcal): 230, Fat (kcal): 17, Fat Calories (g): 150, Saturated Fat (g): 3, Protein (g): 15, Monounsaturated Fat (g): 7, Carbohydrates (mg): 6, Polyunsaturated Fat (mg): 5, Sodium (g): 560, Cholesterol (g): 50, Fiber (g): 3,

Photo: Scott Phillips

This was a lovely and tasty salad for a hot night. The dressing is wonderful.

Excellent salad. It tasted so good, we couldn't stop eating it. Then we had none. Good thing we can make more.

This recipe is truly perfect and one of my favorite salads to toss together. Great for a lazy summer meal! VAgardengirl

This simple salad has the perfect combination of ingredients to allow the crab flavor to shine through. This is my favorite crabmeat salad recipe.

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