Avocado Crab Salad
Dungeness Crabs are the best choice when buying sustainable crabs.
- 1 Cup cooked dungeness crab meat picked from shell
- 3 Tbsp red onion (fine dice)
- 3 Tbsp mayonnaise
- 1 Tbsp fresh parsley (chopped)
- ½ Cup tomato (seeded and fine diced)
- ¼ Cup celery (fine diced)
- 1 tsp fresh lemon juice
- 1 pinch kosher salt
- 1 pinch fresh ground black pepper
- 1 ripe avocado
- 1 lime
- 1 Cup sprouts (preferably pea shoots)
- 1 baguette sliced at an angle ¼ in thick (8 slices)
- olive oil
Heat oven to 350°. Slice avocado in half and remove the pit. Remove flesh from skin with a spoon, slice into eight thick slices, and place in shallow bowl. Cut lime in half and squeeze over the avocado slices (this will give them great flavor and stop the avocado from oxidizing or browning).
Brush baguette slices with olive oil and place on baking tray in the oven for 10 min.
Place onion, mayo, parsley, tomato, celery, lemon juice, salt and pepper in a mixing bowl and combine. Fold in crab meat gently to not break apart. Place two baguette slices on each plate. Top with ¼ crab mix. Top crab mix with ¼ cup of pea shoots. Lay ¼ of the avocado slices around each salad leaning on the crab mix.
Serves four.
How to Cook a Crab
Fill a large stock pot (one bigger than the crabs) with water, ½ lemon, and 1 tbsp kosher salt. Bring to a boil and put crabs in. Cook about 18 min, remove from water and put in bowl with ice to stop the cooking.
When it has cooled remove the legs and claws and crack open to remove meat. Remove bottom shell of body and spoon out the innards. The remaining meat in the body has the most flavor. Be sure to pick through the meat to remove any shell fragments.
There are many different flavors for “Crab boils.” Some have more spice and add deep flavor to the crab. Don’t be afraid to seek out different “Crab boil” recipes and try them both hot and cold. Note: If you are serving hot, only cook the crab for about 13 min as it will continue to cook until the time you eat it.
