I stumbled across this incredibly fresh looking crab salad recipe on the Skinnytaste.com website.
I couldn’t wait to try it – and then try it again with my own modifications (recipe below) – and then share with you all!
After a couple rounds I’ve decided I love it AND the flavors are so wonderfully intense that a little goes a long way (when I used as a lettuce salad topping I could only eat about half). I’d recommend serving this on little buttery crackers as an appetizer or finger food for parties. It’s easy to make and comes together quickly but is also totally fancy and people will be in awe of your over-the-top party food!
8 oz lump crab meat (REAL crab, not Krab with a “K”)
1 avocado, chopped into smallish pieces
3 T finely chopped red onion
Juice of 1 lime
2 T finely chopped fresh cilantro
4 finely chopped cherry or grape tomatoes
2 T mayo (more or less depending on the volume of all your other ingredients, you want everything just very lightly coated – you may also sub olive oil for mayo as the original recipe suggests)
1/2 tsp salt
1/2 tsp pepper
*Note: If you are serving on crackers as an appetizer, you want everything chopped very small so as to allow you to get a bit of all that goodness in each cracker serving. If you want to swing for the fences and eat this over lettuce as a meal, feel free to chop the ingredients larger.
-add all ingredients to a bowl, minus mayo, and toss to combine
-add enough mayo to lightly cover everything and gently toss
-taste and adjust any flavors according to your preference
-top crackers with crab salad mixture and serve cold