Crabmeat Salad

Well seasoned Louisiana lump crabmeat with chopped fresh vegetables and a mayonnaise base served in an avocado half!


1 pound lump crabmeat, picked over for shells and cartilage1/2 teaspoon salt1/4 teaspoon freshly ground black pepper3 dashes Louisiana-style hot sauce3 tablespoons finely chopped celery1 tablespoon finely chopped green onions1 tablespoon capers3 teaspoons finely choppedfresh parsley leaves1/4 cup mayonnaise2 teaspoons Creole mustard


Combine all of the ingredients in a mixing bowl and mix well. Refrigerate for at least 1 hour before serving. The salad can be served atop a mound of salad greens, on thick slices of tomatoes, or in an avocado half. It can also be served as an hors d’oeuvre, with crackers or toast points.

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