Crabmeat Salad With Avocado


Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture

Makes about 4 cups

  • 1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage and shells
  • ​1/2 bunch green onions, minced
  • ​3 tablespoons nonpareil capers
  • ​1 tablespoon Spanish onion, finely minced
  • ​1/3 cup (or to taste) Spicy Mayonnaise (McIlhenny's is good choice)
  • ​1 tablespoon lemon juice
  • ​freshly ground black pepper, to taste

​Note: As shown, served in ripe Haas avocados

Jyl Benson's Crabmeat Salad


Click image to enlarge


Combine all ingredients, taking care not to break up the lumps of crabmeat. Chill for at least 1 hour to marry the flavors.

​Serving Suggestions: (as shown) use the salad to stuff ripe Haas avocados; to stuff Creole tomatoes; make a sandwich with a sliced flaky croissant, crisp lettuce, and tomato slices; use it to top crackers or slices of cucumber; stuff celery sticks; eat it with a spoon.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive



<p><strong><em>Wow, this recipe looks sooooooooo good.&nbsp; Makes me hungry just reading it!!!!&nbsp; Way to go Jyl!!!</em></strong></p>

Reminds me of the Carribean room at the Pontchartrain Hotel.

Not familiar with Spanish Onion, what are these?

I apologize, I see now where you mentioned red onion.