Crabmeat Salad With Avocado

Salad

Makes about 4 cups

Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture

Ingredients:

1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage and shells
1/2 bunch green onions, minced
3 tablespoons nonpareil capers
1 tablespoon Spanish onion, finely minced
1/3 cup (or to taste) Spicy Mayonnaise (McIlhenny's is good choice)
1 tablespoon lemon juice
freshly ground black pepper, to taste

Note: As shown, served in ripe Haas avocados

Jyl Benson's Crabmeat Salad

Click image to enlarge

Method:

Combine all ingredients, taking care not to break up the lumps of crabmeat. Chill for at least 1 hour to marry the flavors.

Serving Suggestions: (as shown) use the salad to stuff ripe Haas avocados; to stuff Creole tomatoes; make a sandwich with a sliced flaky croissant, crisp lettuce, and tomato slices; use it to top crackers or slices of cucumber; stuff celery sticks; eat it with a spoon.