Crab and Avocado over Butter Lettuce

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Crabmeat is very light and very subtle in flavor, and avocado adds richness without overpowering the crustacean. I like to liven up the combination with lime juice and fresh Thai chile. Quality crabmeat is pretty pricey, so this salad is a good way of making a little crab go a long way.




Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Texturecreamy, savory


  • 1 teaspoon whole-grain mustard
  • Juice of 1 lime
  • 1 large shallot, minced
  • ½ red Thai chile, seeded, deveined, and minced
  • 3 tablespoons minced fresh mint leaves
  • 3 tablespoons minced fresh parsley leaves
  • 3 tablespoons minced fresh cilantro leaves
  • 1 large, ripe Hass avocado, pitted, peeled, and finely diced
  • 8 ounces lump crabmeat
  • Salt and freshly ground black pepper
  • 1 large head of butter or Bibb lettuce
  • Olive oil


Whisk the mustard, lime juice, and shallot together in a large mixing bow.l Stir in the chile, mint, parsley, cilantro, avocado, and crabmeat. Season with salt and pepper to taste.

To serve, arrange a couple leaves of lettuce on each plate and top with a spoonful of the crab salad. Drizzle each plate with a little olive oil to finish.



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