Crabmeat and Avocado Salad
Yields: 12 servings
  • 3 large Creole tomatoes, halved
  • 3 large Hass avocados, halved and pitted
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • Spicy Vinaigrette (recipe follows), divided
  • 1 pound jumbo lump crabmeat, picked free of shell
  • Garnish: lemon zest, fresh lemon juice
  1. Cut each tomato half into 6 wedges, about ½-inch thick. Peel avocado halves, and cut each half lengthwise into 6 slices. In the center of each of 12 chilled salad plates, fan 3 tomato wedges and 3 avocado slices. Season lightly with salt and pepper.
  2. In a large bowl, vigorously whisk ½ cup Spicy Vinaigrette to blend all ingredients. Add crabmeat, stirring very gently with a spoon to keep lumps intact.
  3. Vigorously whisk remaining ½ cup Spicy Vinaigrette, and drizzle about 1 tablespoon over each serving of tomato and avocado. Spoon a portion of crabmeat over edge of tomato and avocado, allowing most of it to fall onto plate. Garnish with lemon zest and juice, if desired. Serve immediately.
Recipe by Louisiana Cookin at