Crabmeat Salad With Avocado
Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture
Makes about 4 cups
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.