Crab & Avocado Salad

Crab & Avocado Salad
Photo by Scott Phillips


  • 2 Tbs. buttermilk
  • 3 Tbs. chopped fresh chives (½-inch pieces)
  • 1 head Boston or Bibb lettuce, washed (for lining the plates)
  • ½ tsp. Dijon mustard
  • ½ cup finely chopped celery from the inner ribs and leaves
  • 2 tsp. fresh lemon juice; more for sprinkling
  • 1 ripe avocado, peeled, pitted, and cut into ¾-inch pieces
  • + 4 more ingredients
    • Kosher salt and freshly ground black or white pepper
    • ½ tsp. grated lemon zest
    • 3 Tbs. mayonnaise
    • 8 oz. crabmeat, preferably lump, picked over to remove bits of shell

In a small bowl, whisk the mayonnaise, buttermilk, lemon zest, lemon juice, and mustard. Season with salt and pepper to taste. In a medium bowl, mix the crabmeat, celery, and 2 Tbs. of the chives. Fold in the dressing gently so as not to break up the crabmeat. Gently fold in the avocado. Taste fo...

View full recipe at Fine Cooking


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