Crab Salad (4)

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A perfect summer salad – lump crabmeat

with avocado, celery and romaine lettuce tossed inĀ  mayonnaise diluted with freshly squeezed lemon juice and sprinkled with cayenne pepper.

1 head of romaine lettuce – finely chopped

1 avocado – diced

2 sticks of celery – diced

8 oz lump crabmeat

2 tbsp. mayonniase

Juice of 1 lemon

Salt and freshly ground black pepper

2 pinches of cayenne pepper

Place lettuce, avocado, celery and crabmeat in a large bowl.

Whisk mayonnaise, lemon juice, salt and pepper together, then pour over the salad ingredients and toss well.

Sprinkle cayenne pepper over the top.

 

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Crab Salad

Crab Salad

Love the combination of tastes – lumpmeat crab (bought in a tub in the supermarket) cucumber and avocado – because the crab taste comes through. Originally, I added in celery but could hardly taste the crab. This is hardly a recipe more an idea. So use the amount of crabmeat you need for 2 or 4, etc and then slice some English cucumber thinly. Dice an avocado. Squeeze a little lemon juice over or a lemon vinaigrette. A tiny bit of cayenne may be nice too. Quite filling.