Crab Salad (4)


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.



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.