French · Lunch
Crab and Avocado Salad
Lump crab meat is folded with lemon-dressed avocado, celery, and shallot, then set over a bed of arugula and finished with a mustard vinaigrette. Chives and cracked black pepper add sharpness. Served chilled as a classic French bistro starter requiring no cooking beyond crab preparation.
$10
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
408Calories
28.4gProtein
29.8gFat
11.2gCarbs
2.1gSugar
5.1gFiber
814mgSodium
118mgChol
5.2gSat Fat
1094mgPotassium
152mgCalcium
2.6mgIron
11.8mcgVitamin B12
24mgVitamin C
gluten-free
low-carb
low-calorie
high-fiber
herb-salt
hidden-gems
quick-lunch
gluten-free
low-calorie
Instructions
1
Prep
Pick over the crab meat for shell fragments. Halve the avocado, scoop one half, and dice. Finely dice the celery and shallot.
2
Whisk
In a bowl, whisk lemon juice, Dijon mustard, and olive oil until smooth and slightly thickened.
3
Toss
Gently fold crab, avocado, celery, and shallot with half the dressing, keeping crab lumps intact.
4
Chill
Cover and refrigerate 10 minutes until cold and flavours settle.
5
Plate
Toss arugula with remaining dressing, mound on a plate, top with crab mixture, scatter chives and season with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lump crab meat, picked over for shell
- 22 avocado
- 2 tbsp2 tbsp lemon juice
- 4 tsp4 tsp Dijon mustard
- 4 tbsp4 tbsp olive oil
- 4 tbsp4 tbsp celery
- 4 tbsp4 tbsp shallot
- 4 cups80g arugula
- 2 tsp2 tsp chives
- salt and black pepper, to taste
