Crab and Blackened Avocado Salad

Crab and Blackened Avocado Salad

Now that Labor Day has come and gone, I know we are supposed to put away our white pants, start watching football, and move on to soups and stews. But I insist that you try Granny’s Crab and Blackened Avocado Salad before you trade in your salad spinner for your slow cooker. Ok, Granny didn’t actually blacken her avocados, but I think from now on we should.

I was trying to save this one for winter because the actual recipe calls for snow crab, and I thought that would kind of cute for a snowy day. But I used regular crab instead of snow crab and peppered up the avocados so that it is more of an in-between-season salad. And we don’t have to wait until we’ve switched out our summer wardrobes to make it.

Crab and Blackened Avocado Salad tossed and ready to eat

The peppered avocados and the crab together make this one of the best salads I’ve ever had. This is a way to make seafood and fresh greens part of your menu beyond Summer and into Fall. I also added tomatoes, because I feel weird without something red in my salad. Its a thing I have. And I hope this Crab and Blackened Avocado Salad is a thing you will have. Make it all year long – for a football party, holiday dinner, or tomorrow’s lunch. But don’t wait until white pants season comes back around to try it- it’s just too good!

Granny’s original recipe
Crab and Blackened Avocado Salad with Crabby Vinaigrette

The unique flavor combination of peppery avocado and crab meat makes this salad perfect for a quick lunch, fancy dinner appetizer, or end-of-summer party. Thank goodness it is so easy to throw together because it's hard to get enough of this salad!

Servings: 2 salads
  • 1 6 oz package of crab meat (I used Boss brand special crab meat. Original recipe called for frozen snow crab)
  • 3 c iceberg lettuce, shredded
  • 3 c other lettuce, shredded
  • 1/4 c sliced celery
  • 1/4 c sliced black olives
  • 1 hard cooked egg, roughly chopped
  • 1 tomato chopped or a handful of grape tomatoes chopped horizontally
  • 1 ripe avocado
  • 2 T pepper
Crabby Vinaigrette
  • 2 T olive oil
  • 2 T apple cider vinegar
  • 1 T crab meat (If using frozen crab, thaw and use juice from thawing instead)
  • 1/4 t Old Bay seasoning
  • 1/4 t garlic powder
  • 1/4 t sugar
  1. Combine and briskly whisk all dressing ingredients until emulsified. Set aside.

  2. Spread pepper on a flat plate. Slice avocado in half. Press, flat side down, into the pepper. Use a knife to slice through avocado vertically while still in the skin.

  3. Divide and arrange lettuce on two plates. Add celery, olives, egg, and tomatoes. Dress and toss salads with desired amount of vinaigrette, reserving a small amount to drizzle before serving. 

  4. Now scoop the peppered avocado out of the skin using a large spoon. Arrange slices in a fan on top of each salad. I used half an avocado on each salad. Place a scoop of crab meat in the middle of the avocado fan. Drizzle the remaining dressing over the crab and avocado.

  5. Serve immediately.

Crab and Blackened Avocado Salad Pin.jpg

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