Crab and Avocado Salad with Pancetta

  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
Save Recipe

Ingredients

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

Directions

  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Crab and Avocado Salad

Avocado Stuffed with Crab-Mango Salad

Jicama Slices with Avocado and Crab Salad

Popovers Stuffed with Crab, Avocado and Mango Chopped Salad

Chilled Sweet Corn Broth with Crab and Avocado Salad

Jumbo Lump Crab Salad with Plantain Chips and Avocado

Seared Chilean Sea Bass with Citrus Poached Mussels, Chayote Squash, Avocado Cilantro Salad, and Blue Crab Essence

Crab Salad

🤤 More Drool-Worthy Recipes