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  • Writer's pictureTommy Centola

Crabmeat and Avocado Salad

It's crab season. Since crab is so versatile, this week I will share both a cold and warm application.

3 large Creole tomatoes, halved

3 large Haas avocados, halved and pitted

Kosher salt and ground black pepper, to taste

Spicy Vinaigrette (recipe flows).

1 pound jumbo lump crabmeat, picked free of shells

Garnish; lemon zest, fresh lemon juice

Cut each tomato half into 6 wedges, about 1/2-inch thick. Peel avocado halves, and cut each half lengthwise into 6 slices. In the center of each of 12 chilled salad plates, fn 3 tomato wedges and 3 avocado slices. Season lightly with salt and pepper.

In a large bowl, vigorously whick 1/2 cup Spicy Vinaigrette to blend all ingredients. Add crabmeat, stirring very gentle with a spoon to keep lumps intact.

Vigorously whisk remaining 1/2 cup Spicy Vinaigrette, and drizzle about 1 tablespoon over each serving of tomato and avocado. Spoon a portion of crabmeat over edge of tomato ad avocado, allowing most of it to fall onto plate. Garnish with lemon zest and juice, if desired.

Spicy Vinaigrette

1/2 cup extra-virgin olive oil

1/4 cup minced red onion

1/4 cup minced red bell pepper

1/4 cup minced green bell pepper

1/4 cup red wine vinegar

2 tablespoons minced garlic

1/4 cup red wine vinegar

2 tablespoons minced garlic

2 teaspoons kosher salt

2 teaspoons ground black pepper

2 teaspoons mild-flavor honey

1 12 teaspoons crushed red pepper

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

In a medium non-reactive bowl, whisk together all ingredients, until well combined. Cover and refrigerate overnight.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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