When I was little I would go out to restaurants and order the lump crab meat cocktail as my main course. It was always served with a lemon wedge that I would squeeze over all those beautiful lumps and then I’d dig in.
Adults would be caught off guard, raise their eyebrows, and sarcastically say, “Man, cheap date…” But seriously, lump crab meat is my jammmm. I could eat it everyday if it weren’t so damn expensive!
But for a special occasion? Or a Wednesday? Those luscious lumps are all I think about. And, I kinda made it even more of a special indulgence by making this Summer Avocado Lump Crab Meat Salad. This recipe is as if a crab meat cocktail and guacamole had a love child. You can eat it with some tortilla chips like I did, or throw it on top of some leafy greens.
Any way you want to consume this, you will LOVE. Does it really get any better than a lump crab meat? No? Didn’t think so.
As the months warm up and you want easier meals and fun sides to bring to your backyard bbq or neighborhood potluck, this elevated Summer Avocado Lump Crab Meat Salad is kinda the most amazing, perfect recipe. The lumps of crab is the best kind of surprise.
But anywho. This is such an easy recipe. You just throw things in a bowl and go! Check it out:
Heat your grill or grill pan on high. Add the corn and grill for about 7 – 10 minutes, turning couple minutes until all sides of the corn are charred.
Combine the lump crab, avocado cubes, diced tomato, chopped cilantro, chopped onion, lime juice, minced garlic, Old Bay seasoning, and sea salt in a large bowl.
Fold everything together with a rubber spatula until the ingredients are combined, but you want the avocado to remain chunky.
Top with additional cilantro leaves and a sprinkle of Old Bay for garnish. Serve with tortilla chips and enjoy!!
Recipe
Summer Avocado Lump Crab Meat Salad
This Avocado Lump Crab Meat Salad screams summer! It’s the perfect easy side to throw together for your next potluck or summer meal!
Ingredients
- 2 ear of corn
- 8 oz. lump crab meat
- 1 large ripe avocado, cut in small cubes
- 1 small tomato, about 1/2 cup diced
- 1/3 cup cilantro leaves, coarsely chopped
- 1/4 cup finely chopped red onion
- 1 lime, juiced
- 1 garlic clove, minced
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon sea salt
Instructions
- Heat your grill or grill pan on high. Add the corn and grill for about 7 – 10 minutes, turning couple minutes until all sides of the corn are charred.
- Combine the lump crab, avocado cubes, diced tomato, chopped cilantro, chopped onion, lime juice, minced garlic, Old Bay seasoning, and sea salt in a large bowl.
- Fold everything together with a rubber spatula until the ingredients are combined, but you want the avocado to remain chunky.
- Top with additional cilantro leaves and a sprinkle of Old Bay for garnish.
- Serve with tortilla chips and enjoy!!
I can’t stop thinking about this!! Enjoy!! xo
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