gluten-freedairy-freequickside dishlunchmain coursesaladmain dish

Spicy Lump Crab and Avocado Salad

Name: Spicy Lump Crab and Avocado Salad
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 avocados; 1/2 large red bell peppered, chopped; 3 Tablespoons fresh parsley, chopped; 2 Tablespoons fresh lemon juice; 1 pound jumbo lump crabmeat; 3 Tablespoons mayonnaise; salt and pepper to taste; 2 scallions, chopped; 3 Tablespoons Sriracha chile sauce; 1 Tablespoon worcestershire sauce

By Foodista30 min4 servings

Spicy Lump Crab and Avocado Salad might be just the main course you are searching for. This recipe makes 4 servings with 503 calories, 25g of protein, and 38g of fat each. For $6.05 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe from Foodista requires scallions, lump crabmeat, parsley, and worcestershire sauce. 3 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. Overall, this recipe ear

Instructions

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

Recipe from foodista.com