Crab and Avocado Salad

In this twist on traditional dressed crab, Richard Phillips combines lightly cooked Mediterranean vegetables with tasty white crab meat
By Richard Phillips
Crab and Avocado Salad
  • Rating:
  • Serves: 1 as a main course
  • Cook Time: 10 minutes for blanching
  • Prep Time: 20 minutes
  • Effort: medium


For the mayonnaise

  • 2 egg yolks
  • 1.5 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 100 ml olive oil
  • 1 tsp tabasco
  • 1 tsp brandy
  • squeeze lemon juice
  • salt and black pepper

For the salad

  • 75 g white crab meat, picked
  • 1 tbsp tarragon
  • squeeze lemon juice
  • mixed seasonal salad leaves
  • extra virgin olive oil
  • 1 avocado, diced
  • 1 roasted red pepper, cut into 1cm strips
  • 50 g green beans, blanched
  • 2 plum tomatoes
  • handful chives


1. For the mayonnaise, whisk the egg yolks, vinegar and mustard together until pale and thickened. Gradually whisk in the oil in a thin steady stream, and add Tabasco sauce and brandy to taste. Sharpen with lemon juice and season well with salt and pepper

2. Combine a spoonful of mayonnaise with the crab, and add the tarragon. Season, and add a squeeze of lemon juice.

3. Set a large 15-20cm metal ring in the centre of a serving plate - this helps fix the finished shape of the salad. Place a few mixed salad leaves in the centre of the ring.

4. Cover with diced avocado, followed by the red peppers and green beans. Add a dollop of mayonnaise and top with the tomatoes and more salad leaves.

5. To finish, place a large spoonful of crab meat over the salad, and garnish with whole or snipped chives. Remove the metal ring and serve. Keep any extra mayonnaise in the fridge - it'll keep for 2-3 days when stored in a lidded jam jar.

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