Crab and Avocado Salad with Pancetta

  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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1 pound jumbo lump crabmeat, picked through

1 avocado, cut into 1-inch pieces

Freshly ground pepper

12 thin slices pancetta (about 3 ounces)

1/4 cup mayonnaise

1/4 cup sour cream

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh chives

1 anchovy fillet

1 clove garlic, chopped

Juice of 1/2 lemon

Kosher salt

2 small heads Boston lettuce, torn into large pieces

3 cups baby arugula

1 14-ounce can hearts of palm, drained and cut into 1/2-inch pieces


  1. Working in batches, cook the pancetta in a large nonstick skillet over medium heat, turning occasionally, until crisp, about 6 minutes. Drain on paper towels; set aside.
  2. Meanwhile, make the dressing: Combine the mayonnaise, sour cream, parsley, tarragon, chives, anchovy, garlic, lemon juice and 1/4 teaspoon salt in a blender; puree until smooth.
  3. Combine the lettuce, arugula, hearts of palm, crabmeat and avocado in a large bowl. Add the dressing, 1/4 teaspoon salt and a few grinds of pepper and toss. Serve topped with the pancetta.

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