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.
STEP-BY-STEP PHOTOS
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.
Lump Crab Avocado Salad Recipe
This is the lump crabmeat I am using for this recipe. It is already cooked and packed in the pasteurised form. You can use any favourite brand of crabmeat – it should also be of the best quality (fresh, clean, not fishy) so that it can carry this dish well. Instead of lump crab, you can also use other cuts – such as claw meat or flaky crabmeat.
Ingredients:
(A) Lump Crab Avocado Salad
- 50g quality cooked lump crab meat
- half avocado flesh cubed
- 1 tbsp minced celery
- 1 tbsp thinly slice shallot
- 2 tbsp diced cherry tomato
- 2 tbsp chopped spring onions use the green portion
- 1.5 tbsp Japanese mayonnaise use kewpie half-calorie for lower carb
- 1 tbsp extra-virgin olive oil
- zest from 1/4 lemon
- 1/2 tsp lemon juice
- tiny pinch salt to taste
- freshly cracked black pepper to taste
Salad
- 1 serving (50g or more) romaine lettuce leaves roughly chopped
Salad Dressing for 1 person
- 7 ml extra-virgin olive oil
- few drops lemon juice
- few drops apple cider vinegar
- salt & black pepper to taste
Directions:
- Make lump crab avocado salad. Add all the ingredients (A) in a bowl and mix well, taking care to keep the lump crab pieces intact. Season to taste. You can serve this salad at room temperature or chilled.
- (Optional) Serve the salad on a bed of lettuce. Place lettuce in a salad bowl. Whisk in bowl or shake the salad dressing ingredients in a leak-proof salad dressing pot. Pour the dressing over the lettuce and then top with the lump crab avocado salad.
Cooking Note(s)
- Apart from romaine lettuce, you can use your favourite salad leaves such as baby spinach, rocket, butterhead or an assorted salad mix.
- For lower calorie, I’m using half-calorie kewpie Japanese mayonnaise. You can also reduce the mayonnaise used to 1 tbsp.
- You can substitute shallot with red onion, and spring onions with chives or coriander.