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  • Weyand's Chef

Lump Crab Salad


8 ounces lump crabmeat

2 tablespoons mayonnaise

1/2 teaspoon fresh lemon juice

2 teaspoons chopped fresh tarragon leaves

1 plum tomato, seeded and chopped

1 avacado, pitted and chopped, skin reserved

1 cup salad greens

chopped chives for garnish


In a medium non-reactive bowl, combine all ingredients except the salad greens and chives, taking care not to break up the crab as it it stirred. Mounds the greens in 2 halves of the hollowed out avacado and top with the crab salad. Garnish with chopped chives and serve chilled. Recipe obtained from The FoodNetwork, Emeril Lagasse.

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