Blue crab is normally associated with the East Coast and the Maryland bay area, but I think it pairs exceptionally well with avocado. Here is my version, which I consider "California-style."
Ingredients:
(For the plate salad)
1 Haas avocado, peeled and sliced into wedges
1 lemon, sliced
1 head butter lettuce
2 tomatoes, sliced into wedges
2 eggs, sliced
(For the crab mixture)
1 lb jumbo lump blue crab
1/2 lb asparagus, roasted and cut into 1" segments
(Dressing)
2 t lemon juice
2 t white wine vinegar
2 T olive oil
1/2 t paprika
1/2 t old bay seasoning
1/2 t garlic powder
5 leaves of lemon basil, cut into chiffonade
zest from 1 lemon
sea salt & pepper
Method:
- Whisk together all dressing ingredients
- Gently combine with crab and asparagus
- Arrange lettuce, tomato, avocado, eggs, and lemon slices on a plate
- Top with crab mixture and serve
Ingredients:
(For the plate salad)
1 Haas avocado, peeled and sliced into wedges
1 lemon, sliced
1 head butter lettuce
2 tomatoes, sliced into wedges
2 eggs, sliced
(For the crab mixture)
1 lb jumbo lump blue crab
1/2 lb asparagus, roasted and cut into 1" segments
(Dressing)
2 t lemon juice
2 t white wine vinegar
2 T olive oil
1/2 t paprika
1/2 t old bay seasoning
1/2 t garlic powder
5 leaves of lemon basil, cut into chiffonade
zest from 1 lemon
sea salt & pepper
Method:
- Whisk together all dressing ingredients
- Gently combine with crab and asparagus
- Arrange lettuce, tomato, avocado, eggs, and lemon slices on a plate
- Top with crab mixture and serve
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