Crabmeat Salad Well seasoned Louisiana lump crabmeat with chopped fresh vegetables and a mayonnaise base served in an avocado half! Ingredients 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 Directions 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. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!