Vermilion Bay Crabmeat Salad
 
Prep time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 1 pound white lump crabmeat, such as Gulf blue crab
  • 4 tablespoons finely diced celery
  • 4 tablespoons finely diced green bell pepper
  • 2 tablespoons finely diced red onion
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped basil
  • 1 tablespoon mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 ripe but firm avocado, peeled and cubed
  • 1 apple, such as Red Delicious, peeled, cored, and finely diced
  • Kosher salt and freshly ground black pepper
  • Sprig of parsley, for garnish
  • Lemon slice, for garnish
Instructions
  1. Add the package crabmeat to a bowl and carefully inspect it, removing any shells or cartilage. Cover and refrigerate to chill.
  2. In a large mixing bowl, add the celery, bell pepper, onion, parsley, and mayonnaise. Combine and add the avocado, apple, and the crabmeat. Add the lemon juice and lightly sprinkle with salt and a quick grind of pepper. Very gingerly, combine the mixture being careful not to break up the crabmeat. Cover with plastic wrap and refrigerate until ready to serve.
  3. For serving, add the mixture to a chilled glass bowl and garnish with sprigs of parsley and fresh lemon slices. Serve on a platter with lettuce leaves and sliced tomatoes surrounding. Optionally, fill the halved avocado hulls with the crabmeat salad and garnish individually with a lemon slice. A glass of chilled rosé wine would be delightful with this light dish.
Notes
Here in Louisiana, we love our Gulf blue crabs, but if you are located elsewhere, this dish would be delicious with king crab or Dungeness. You’ll notice I do not spice this with cayenne or hot sauce; I prefer to preserve the delicate flavor of the crab. Go easy on the mayo; I use just enough to bind the ingredients but not overwhelm the salad. One key to Rox’s recipe is to dice the vegetables small to let the star ingredients—crab, avocado, and apple—shine in this dish.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=26355