Crab Avocado Recipe

Prepare crab

Pick through the lump crab meat to remove any shells and cartilage. Place crab meat in a medium bowl and gently flake with a fork to keep lumps intact.

Make dressing and season crab

In a small bowl whisk together 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, chopped shallot, chopped cilantro (or parsley), chopped chives, hot sauce (if using), 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. Pour about half of the dressing over the crab and gently fold to combine, being careful not to break up the lumps. Reserve remaining dressing to dress avocado and finish plate.

Prepare avocados

Halve the avocados and remove pits. Scoop out a small amount of flesh from each half to enlarge the cavity (reserve scooped flesh if you want to chop and fold into the crab mixture or discard). Brush or drizzle the avocado cavities with the reserved dressing and a squeeze of the remaining lemon to prevent browning.

Assemble

Mound the dressed crab into each avocado half, dividing evenly. Garnish with microgreens or baby arugula and a sprinkle of additional chives or parsley. Serve with toasted lemon wedges on the side.

Serving note

Keep chilled until serving. This dish is great as an appetizer or light lunch. If preparing ahead, store crab and avocado separately and assemble just before serving to keep avocado from browning.

Prepare celeriac

Peel the celeriac root using a sharp knife to remove the tough exterior, then trim away any dark spots. Using a mandoline set to a coarse setting or a box grater, julienne the celeriac into matchstick-size pieces. Immediately place the cut celeriac into cold water with 1 tablespoon lemon juice to prevent browning for 5 minutes, then drain and pat dry with a clean towel.

Make remoulade dressing

In a bowl combine 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard (plus optional 1/2 teaspoon whole-grain mustard if using), 1 tablespoon lemon juice, 1 teaspoon white wine vinegar, chopped capers, diced cornichons, chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust acidity or salt as needed.

Combine and chill

Add the drained julienned celeriac (and optional julienned apple) to the dressing and toss until evenly coated. Let the remoulade sit in the refrigerator for at least 20–30 minutes for flavors to meld. Adjust seasoning before serving.

Finish and plate

Spoon a generous portion of celeriac remoulade alongside or under the crab-stuffed avocado halves. The crisp, tangy remoulade provides contrast to the creamy avocado and sweet crab. Garnish remoulade with extra chopped parsley or a few capers if desired.