Crabacado Salad
- Ready In:
- 32mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 118.29 ml mayonnaise
- 118.29 ml sour cream
- 14.79 ml Dijon mustard
- 4.92 ml lemon juice
- 4.92 ml Worcestershire sauce
- 59.14 ml minced celery
- 59.14 ml drained minced capers
- 1 hard-boiled egg, minced
- 29.58 ml drained minced pimiento
- 14.79 ml minced parsley
- 1 head leaf lettuce
- 2 chilled ripe avocados, halved,seeded and peeled
- 340.19 g crabmeat, drained if canned
- paprika
- 4 chilled tomatoes
- 4 chilled artichoke hearts, drained
- 4 chilled hard-boiled eggs
- 16 chilled whole pitted black olives
directions
- In a bowl, blend together mayo, sour cream, mustard, lemon juice and Worcestershire.
- Stir in celery, capers, minced egg, pimiento and parsley.
- Chill.
- Arrange leaf lettuce on four salad plates.
- Place one avocado half on each plate.
- Reserve a little crab for garnish and divide remaining between the between the 4 avocado halves, placing the crabmeat in the cavities of the avocadoes.
- Spoon a fourth of the dressing over each avocado.
- Place one piece of reserved crab on top.
- Sprinkle each salad lightly with paprika.
- Cut each tomato in half lengthwise.
- Place one-half of the tomato on the lettuce at each end of the avocado.
- Cut each artichoke heart in half lengthwise and place on each side of the avocado.
- Cut each egg in quarter wedges and place on each corner of the salad platter.
- Place one black olive alongside each quarter of egg.
- Serve immediately.
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Reviews
-
I knew as soon as I saw the name of this recipe that I had to try it. It turned out wonderful. I don't know if I got the placement of all the ingredients just right, but it looked OK to me. ;) My mom was over helping me pack for vacation and I served this for lunch. We both thought it was heavenly and very filling. Thanks Judy.
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin