Photo: Lump Blue Crab Salad Recipe
Ingredients
- 8 ounces lump blue crabmeat
- 2 tablespoons homemade mayonnaise
- 1/2 teaspoon fresh lemon juice
- Salt and freshly ground black pepper
- 2 teaspoons chopped fresh tarragon leaves
- 1 plum tomato, seeded and chopped
- 1 avocado, pitted and chopped, skin reserved
- 1 cup mache
- Chopped chives, for garnish
Directions
In medium non-reactive bowl, combine all ingredients except mache and chives, taking care not to break up the crab as it is stirred. Mound mache in 2 halves of hollowed out avocado and top with crab salad. Garnish with chopped chives and serve chilled.
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By victors_store_9...
Houston, TX
on February 16, 2008
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A woinderful and easy salad to make for any occasion or any person. A new twist to having salad and seafood at the same time. It's wonderful!!!!
By jjwalton0102_80...
havelock, NC
on July 28, 2007
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i would love for you to cook for me
By rachelhuffman_7...
Fort Carson, CO
on May 20, 2007
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I made some minor adjustments to the recipe and used canned lump crab meat and dried tarragon and it still was delectable. My husband and I ate it on toasted bread. It's a wonderful appetizer, party food, and light lunch.
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