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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.