Recipe Overview
Avocado and Crab Salad is a clean, elegant appetizer built around creamy avocado, sweet lump crab meat, crisp celery, and onion, finished with a bright citrus citronette. It is fresh, light, and visually appealing, making it ideal for refined seafood menus, warm-weather starters, and polished plated appetizer service.
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Connected Experience
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Ingredients
- 150 g avocado
- 57 g lump crab meat
- 100 g lemon juice
- 2 g salt and pepper
- 15 g extra virgin olive oil
- 40 g celery stalk
- 50 g white onion
Preparation
- Remove the avocado pulp and reserve the shells for presentation.
- In a bowl, mix the avocado with lump crab, chopped celery, and white onion. Season with salt and pepper and chill for about 30 minutes.
- Prepare the citrus citronette by blending the juice with salt, white pepper, and extra virgin olive oil until smooth.
- Fill the avocado shells with the crab mixture and finish with citronette, diced tomatoes, and parsley for service.
Service + Menu Builder Use
This appetizer works beautifully as a refreshing first course, seafood luncheon starter, or elegant buffet item where freshness, color, and clean plating are the focus.
Plating Notes
Using the avocado shells gives the dish a natural and elegant presentation. Keep the mixture chilled, handle the crab gently, and finish close to service so the salad stays bright and fresh.
Service Suggestions
- Serve as a chilled seafood appetizer for spring and summer menus.
- Pair with crisp mineral white wines.
- Ideal for light tasting menus, brunches, and upscale buffet service.
| Calories | 280 |
| Protein | 13 g |
| Carbohydrates | 12 g |
| Fat | 20 g |
| Fiber | 5 g |
| Cholesterol | 35 mg |
| Sodium | 420 mg |