Ingredients

3 Tbs. mayonnaise
2 Tbs. buttermilk
1/2 tsp. grated lemon zest
2 tsp. fresh lemon juice; more for sprinkling
1/2 tsp. Dijon mustard
Kosher salt and freshly ground black or white pepper
8 oz. crabmeat, preferably lump, picked over to remove bits of shell
1/2 cup finely chopped celery from the inner ribs and leaves
3 Tbs. chopped fresh chives (1/2-inch pieces)
1 ripe avocado, peeled, pitted, and cut into 3/4-inch pieces
1 head Boston or Bibb lettuce, washed (for lining the plates)

Nutritional Sample Size per first course serving size
Calories (kcal) : 230
Fat Calories (kcal): 150
Fat (g): 17
Saturated Fat (g): 3
Polyunsaturated Fat (g): 5
Monounsaturated Fat (g): 7
Cholesterol (mg): 50
Sodium (mg): 560
Carbohydrates (g): 6
Fiber (g): 3
Protein (g): 15

Preparation

In a small bowl, whisk the mayonnaise, buttermilk, lemon zest, lemon juice, and mustard. Season with salt and pepper to taste. In a medium bowl, mix the crabmeat, celery, and 2 Tbs. of the chives. Fold in the dressing gently so as not to break up the crabmeat. Gently fold in the avocado. Taste for salt and pepper. Line four salad plates with lettuce leaves, heap a scoop of the crab salad on each, and garnish with the remaining chives. Sprinkle each serving with 1/2 tsp. lemon juice and serve.

(4 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Avocado
IN THIS RECIPE
Boston Lettuce
IN THIS RECIPE
Crabmeat
FEATURED
Chinese Black Rice

Reviews

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Reviews (4 reviews)

mowgli| 06/23/2010

This was a lovely and tasty salad for a hot night. The dressing is wonderful.
jengoddess| 01/22/2010

Excellent salad. It tasted so good, we couldn't stop eating it. Then we had none. Good thing we can make more.
VAgardengirl| 01/15/2009

这个食谱确实是完美的，也是我最喜欢的沙拉之一。非常适合懒惰的夏季餐！
jng000| 08/30/2008

This simple salad has the perfect combination of ingredients to allow the crab flavor to shine through. This is my favorite crabmeat salad recipe.

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