Crab and Avocado Salad

  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2 servings
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8 ounces steamed peekytoe crabmeat, picked through for shells

Zest and juice of 1 lemon 

1 avocado, diced 

1 jalapeno, sliced paper thin 

1 tablespoon finely chopped red onion

1 tablespoon extra-virgin olive oil 

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

Kosher salt and freshly ground black pepper 

Butter lettuce leaves, for serving 


  1. In a medium bowl, combine the crabmeat, lemon zest and juice, avocado, jalapenos, red onions, olive oil, basil, parsley and some salt and pepper. Toss gently.
  2. Serve on a bed of butter lettuce leaves.

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