Ingredients:

  • 1 pound (454g) cooked crab meat, picked over for shells (lump or claw meat, your choice!)
  • 1 ripe avocado, pitted and diced
  • 1/4 cup (30g) red onion, finely minced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 2 tablespoons (30ml) fresh lime juice
  • 2 tablespoons (30ml) mayonnaise (full-fat or light, whatever floats your boat)
  • 1 tablespoon (15ml) Dijon mustard
  • 1/2 teaspoon (2.5ml) hot sauce (like Tabasco or Sriracha - go easy, tiger!)
  • 1/4 teaspoon (1g) sea salt
  • 1/8 teaspoon (0.5g) black pepper, freshly ground
  • 1 tablespoon (15g) celery, finely diced (optional)
  • 1 tablespoon (15g) capers, drained and chopped (optional)
  • Zest of 1 lime (optional)

Instructions:

  1. Dice the avocado, mince the red onion, chop the cilantro. If using, dice the celery and chop the capers. Zest the lime if using.
  2. In a mixing bowl, gently combine the crab meat, avocado, red onion, and cilantro. Be careful not to overmix - we want those beautiful chunks of crab to stay intact!
  3. In a separate small bowl, whisk together the lime juice, mayonnaise, Dijon mustard, hot sauce, salt, and pepper.
  4. Pour the dressing over the crab mixture and gently fold until everything is evenly coated.
  5. Give it a taste! Add more salt, pepper, lime juice, or hot sauce to your liking.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional, but it does enhance the taste.
  7. Serve immediately on croissants, crackers, lettuce cups, or however your heart desires!