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Jyl Benson's Crabmeat Salad

Primary tabs

Breakfast/Brunch

Salad

Ingredients:

Recipe courtesy of Jyl Benson

Makes about 4 cups

Ingredients:

1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage
1/2 bunch green onions, minced
3 tablespoons nonpareil capers
1 tablespoon Spanish onion, finely minced
1/3 cup (or to taste) McIlhenny's Spicy Mayonnaise
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.

Method:

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.