Lump Crab Avocado Salad
I have 3 frozen tubs of lump crab left, bought during a sale a few months ago. I want to use them up now, starting with this 15-minute fast but super gratifying lump crab avocado salad. This crab avocado salad makes a pampering light meal for those eating low carb, but for those eating ‘normally’, this serves as a delicious starter or supper. Even though this salad contains mayonnaise, I am using the half-calorie Japanese kewpie mayonnaise to lessen the guilt :P Avocado provides a dose of healthy fats to this salad.
This is the closeup of the lump crab avocado salad. You can eat it on its own …
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… or served it on a bed of romaine lettuce like a salad topping.
This is the brand of pasteurised cooked lump crab (Sea Munch) used for this recipe. It is the best crab meat I have bought in Singapore so far as the crab tastes incredibly sweet & fresh, & the meat very clean too. It’s quite expensive (I think the usual price is $29.90), so when I saw them at a big discount months ago, I bought three at a go to keep in the freezer. You can also use the claw cut or flaky crabmeat for this recipe, though I personally love the large chunks so I always go for lump crab.
REST OF THE INGREDIENTS
Here are the rest of the ingredients for the salad (other than the crabmeat & avocado). On the white plate there are minced celery, sliced shallots, chopped spring onions, diced cherry tomato and lemon. I’m also using olive oil & kewpie half calorie Japanese mayonnaise.
Mix all the ingredients in a large bowl, taking care not break up the crabmeat. Season it to taste.
Since this was my light lunch, I prepared a bowl of romaine lettuce.
The salad dressing for one is simply some olive oil along with a few drops of lemon juice & apple cider vinegar. Shake it in a leak-proof salad dressing container (I got this from Daiso!) and pour the dressing over the salad.
Top the prepared lump crab avocado salad over the lettuce.