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Crab Salad with Peaches and Avocado (Southern Living- June 2012)


Rate this recipe 4.3/5 (11 Votes)


  • 1 pound fresh jumbo lump crabmeat
  • 2 tablespoons lemon zest
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon dry mustard
  • 5 tablespoons fresh lemon juice, divided
  • 1/2 jalapeño pepper, seeded and finely diced
  • 1/4 cup finely diced celery
  • 2 green onions, finely chopped
  • Kosher salt and freshly ground white pepper to taste
  • 5 to 6 medium peaches (about 1 3/4 lb.), unpeeled and coarsely chopped
  • 1 tablespoon honey
  • 3 medium avocados, diced
  • Arugula


Servings 6
Adapted from


Step 1

1. Pick crabmeat, removing any bits of shell. Whisk together lemon zest, next 2 ingredients, and 1 Tbsp. lemon juice. Fold in jalapeño pepper, next 2 ingredients, and crabmeat, using a rubber spatula. Season with kosher salt and freshly ground white pepper to taste.

2. Stir together peaches and remaining 4 Tbsp. lemon juice. Reserve 3 cups peach mixture. Pulse honey and remaining peach mixture in a food processor 8 to 10 times or until smooth. Season pureed peach mixture with kosher salt and freshly ground white pepper to taste.

3. Spoon 1/4 cup pureed peach mixture onto a chilled plate. Place a 3 1/2-inch round cutter in center of peach mixture on plate. (A clean, empty tuna can with both ends removed may be used instead.) Spoon one-sixth of diced avocados and 1/2 cup reserved chopped peach mixture into cutter, packing each layer firmly and sprinkling with kosher salt and freshly ground white pepper to taste. Top with about 1/2 cup crab mixture. C

arefully remove cutter from plate. Repeat procedure with remaining pureed peach mixture, avocado, chopped peach mixture, and crab mixture. Arrange desired amount of arugula around each layered salad; serve immediately.

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