Crab and Avocado over Butter Lettuce

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


  1. 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.

  2. 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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