Peekytoe Crab Salad In An Avocado Nest Recipe

In a small bowl or jar combine 2 tablespoons lemon juice, whole-grain mustard, mayonnaise, minced shallot, chopped dill and parsley, honey, salt and pepper.

Whisk while slowly drizzling in the 3 tablespoons olive oil until the dressing emulsifies and thickens slightly. Taste and adjust acidity or seasoning with remaining lemon juice or a pinch more salt.

Prepare the greens and vegetables

Wash and thoroughly dry 4 cups mixed salad greens. Place in a large bowl. Halve the cherry tomatoes. Thinly slice the radishes and the half English cucumber into half-moons; gently toss them with the greens.

Season crab meat

Place the 8 oz peekytoe crab meat in a bowl. Sprinkle with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Add 1 teaspoon of the prepared vinaigrette and gently fold the crab to coat without breaking up the lumps. Keep chilled until assembly.

Prepare avocado nests

Halve the 2 ripe avocados lengthwise and remove pits. Using a spoon, carefully scoop out a small bit more avocado flesh from the center of each half to enlarge the cavity into a nest shape; reserve any scooped avocado for the greens if desired. Lightly brush or sprinkle the avocado halves with a few drops of lemon juice to prevent browning.

Divide the dressed mixed greens evenly among four plates or two large plates, creating a small well in the center of each bed to nest the avocado halves.

Place avocado halves (two halves per serving or one depending on plating) cut side up onto the center of the greens to form the avocado nests.

Gently mound the dressed peekytoe crab meat into each avocado cavity, being careful to keep the crab lumps intact for texture and presentation.

Scatter the halved cherry tomatoes, radish slices, and reserved avocado pieces around the nests. Sprinkle snipped chives over the crab and add microgreens or herbs if using.

Finish with a light drizzle of any remaining vinaigrette over the greens and a little extra lemon juice over the crab if desired. Sprinkle toasted sesame seeds or chopped toasted almonds and a final pinch of sea salt and freshly ground black pepper.

Serve immediately with lemon wedges on the side so diners can add more acidity to taste.