We had enough crab left over from our Siren SeaSA delivery for another meal. After the wonderful avocados we used to make Palta Rellena, a salad with avocados seemed like a natural choice.
Larry took the lead on this meal and used a recipe from Salad as a Meal as a starting point.
The salad is a nice mixture of flavors with the sweetness of the crab and corn, the creaminess of the avocado and dressing, and the spiciness of the red pepper salt.
We used Meyer Lemons, but normal lemons would probably be fine, although the sweetness of the Meyer Lemons worked well with the crab meat. The original recipe is posted on Serious Eats.
Crab Salad with Meyer Lemon and Avocado
Adapted from: Salad as a Meal, Patricia Wells
1/4 cup Creamy Lemon-Chive Dressing (recipe follows)
1/4 teaspoon Red Hot Salt (recipe follows)
1 pound (2 cups) fresh cooked lump crabmeat
2 large carrots, diced
2 stalks spring onion, diced
1/2 cup roasted corn
1/4 cup chopped fresh cilantro
2 large ripe avocados, halved, pitted, peeled, and cut into thin slices
Fine sea salt
Freshly ground black pepper
Creamy Lemon-Chive Dressing
2 tablespoons freshly squeezed lemon juice, preferably Meyer Lemon
1/2 teaspoon fine sea salt
1 cup light cream
1/3 cup finely minced fresh chives
Lemon zest from 2 Meyer Lemons
Red Hot Salt
2 teaspoons ground Piment d’Espelette or other ground mild chile pepper
1/2 teaspoon hot-smoked PimentÃ³n de la Vera or other hot smoked paprika
1/2 teaspoon mild paprika
1 teaspoon fine sea salt
For the Creamy Lemon-Chive Dressing:In a jar, combine the lemon juice and salt. Cover with the lid and shake to dissolve the salt. Add the cream, chives, and lemon zest. Shake to blend. Taste for seasoning. The dressing can be used immediately. Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.
For the Red Hot Salt:Combine all the ingredients in a small plastic container. Cover, shake to blend. Store the salt mixture, sealed, at room temperature for up to 1 month. After that the flavors will begin to fade.
For the Salad: In a large bowl, combine the crabmeat with just enough dressing to lightly coat the crabmeat. Taste for seasoning.
In another bowl, combine the carrots, spring onion, corn, cilantro, and half of the Red Hot Salt and toss with just enough dressing to lightly coat the vegetables. Taste for seasoning. Combine the contents of the two bowls, mixing gently to blend.
Plating: Arrange the slices from half of an avocado on each plate, and sprinkle with salt to taste. Mound the salad mixture on top of the avocado slices. Sprinkle with ground pepper and Red Hot Salt.
- Crab Salad with Lime & Avocado (Adapted from Salad as a Meal, p. 124)