Spicy Lump Crab and Avocado Salad

Gluten Free
Dairy Free
Health score
53%
Spicy Lump Crab and Avocado Salad
30 min.
4
508kcal
10.92%sweetness
5%saltiness
18.64%sourness
13.23%bitterness
1.29%savoriness
100%fattiness
100%spiciness

Suggestions

This Spicy Lump Crab and Avocado Salad is an explosion of flavors and textures. It's a refreshing and satisfying dish that's perfect for a light lunch or as a side dish. The creamy avocado provides the perfect base for the juicy crab meat, while the bell peppers add a nice crunch. The spicy sauce brings everything together with a kick of heat and a tangy twist. This salad is not only delicious but also nutritious, offering a good source of protein, healthy fats, and essential vitamins and minerals. It's a gluten-free and dairy-free option that's sure to impress.

What makes this dish truly special is the combination of fresh ingredients and bold flavors. The crab meat is carefully tossed with scallions, bell peppers, and parsley, preserving the delicate lumps. The spicy sauce, a perfect blend of mayonnaise, chile sauce, and lemon juice, adds a nice kick without overwhelming the delicate flavors. The avocado, brushed with lemon juice to preserve its freshness, provides a creamy and indulgent touch.

This recipe is easy to prepare and can be made ahead of time, making it a convenient option for busy days. It's a dish that's sure to impress, whether you're serving it as a light lunch or as a side at your next dinner party. The Spicy Lump Crab and Avocado Salad is a delightful blend of flavors and textures that will leave you craving more.

Ingredients

  •  avocado 
  • 0.5 large bell pepper red chopped
  • 0.5 large bell pepper red chopped
  • Tablespoons parsley fresh chopped
  • Tablespoons juice of lemon fresh
  • pound lump crab meat 
  • Tablespoons mayonnaise 
  • servings salt and pepper to taste
  •  spring onion chopped
  • Tablespoons sriracha 
  • Tablespoon worcestershire sauce 

Equipment

  • bowl

Directions

  1. In a small bowl, combine the mayonnaise, chile sauce, worcestershire sauce, lemon juice, salt and pepper. Stir to combine and set aside.In a medium bowl, carefully toss together the crabmeat, scallions, bell pepper and parsley being careful to not break up the lumps of crab. Lightly fold in the spicy sauce.Slice the avocados in half and remove the pit. Slice a small amount from the bottom of the avocado half so it will sit flat on a plate.
  2. Pour or brush the lemon juice over the entire cut surface of the avocado to avoid browning. (You can remove the avocado from the skin with a spoon and serve that way but be sure to cover the entire avocado flesh with lemon juice before serving.)
  3. Place avocado halves on a plate and fill with the crab salad.
  4. Serve immediately.Note: The salad can be made a few hours in advance and chilled until ready to serve.

Nutrition Facts

Calories508kcal
Protein19.13%
Fat64.53%
Carbs16.34%

Properties

Glycemic Index
54.5
Glycemic Load
2.14
Inflammation Score
-9
Nutrition Score
42.198260869565%

Flavonoids

Cyanidin
0.66mg
Epicatechin
0.74mg
Epigallocatechin 3-gallate
0.3mg
Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.1mg
Apigenin
6.46mg
Luteolin
0.28mg
Kaempferol
0.13mg
Myricetin
0.45mg
Quercetin
0.77mg

Taste

Sweetness:
10.92%
Saltiness:
5%
Sourness:
18.64%
Bitterness:
13.23%
Savoriness:
1.29%
Fattiness:
100%
Spiciness:
100%

Nutrients percent of daily need

Calories:507.91kcal
25.4%
Fat:38.29g
58.91%
Saturated Fat:5.65g
35.31%
Carbohydrates:21.81g
7.27%
Net Carbohydrates:7.18g
2.61%
Sugar:4.01g
4.46%
Cholesterol:52.04mg
17.35%
Sodium:1539.84mg
66.95%
Protein:25.54g
51.08%
Vitamin B12:10.22µg
170.31%
Vitamin K:123.23µg
117.36%
Vitamin C:96.38mg
116.83%
Copper:1.46mg
72.92%
Folate:242.92µg
60.73%
Selenium:42.43µg
60.62%
Fiber:14.63g
58.54%
Zinc:8.23mg
54.87%
Vitamin B6:0.83mg
41.6%
Potassium:1383.78mg
39.54%
Vitamin A:1943.35IU
38.87%
Phosphorus:373.91mg
37.39%
Vitamin E:5.23mg
34.9%
Vitamin B5:3.37mg
33.74%
Magnesium:123.08mg
30.77%
Vitamin B3:5.28mg
26.39%
Vitamin B2:0.37mg
21.72%
Manganese:0.39mg
19.62%
Vitamin B1:0.22mg
14.72%
Iron:2.53mg
14.04%
Calcium:94.35mg
9.44%