Jul 14 2026
Restaurants›Cavanaugh's Restaurant›Crab & Avocado Salad Recipe

Crab & Avocado Salad Recipe

Inspired by Cavanaugh's Restaurant
Time30m
Serves2

jumbo lump crabcake over arugula with tomato, avocado, corn salsa, applewood-smoked bacon, and tomato-horseradish vinaigrette

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Ingredients

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Salad Ingredients

Method

Preparation Steps

  1. 1

    Prepare the Bacon

    Cook the applewood-smoked bacon in a skillet over medium heat until crispy. Remove from the skillet and place on a paper towel to drain excess grease. Once cooled, crumble the bacon into small pieces.

  2. 2

    Prepare the Crab Cake

    In a bowl, gently mix the jumbo lump crab meat with salt, pepper, and a pinch of paprika. Form into a cake and pan-fry in the skillet used for the bacon until golden brown on both sides. Set aside.

  3. 3

    Prepare the Avocado

    Slice the ripe avocado in half, remove the pit, and scoop out the flesh. Cut into cubes.

  4. 4

    Assemble the Salad

    On a large plate, layer the arugula, followed by the cherry tomatoes, corn, and avocado. Place the crab cake on top.

  5. 5

    Garnish and Serve

    Sprinkle the crumbled bacon over the salad. Drizzle with tomato-horseradish vinaigrette before serving.

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