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.

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Wow, this recipe looks sooooooooo good.  Makes me hungry just reading it!!!!  Way to go Jyl!!!

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.