West Indies Crab Salad

Name: West Indies Crab Salad
Prep time: 11 min
Cook time: 11 min
Total time: 11 min
Yield: 11
Cuisine: Global
Ingredients: 1 slice Avocado; 1 teaspoons black pepper; 118 milliliters cider vinegar; 2 Tbsps fresh flat-leaf parsley leaves; 454 grams lump crab, drained and picked; 1 teaspoons salt; 1 sweet onion, finely chopped; 118 milliliters vegetable oil

This recipe serves 11. One serving contains 154 calories, 8g of protein, and 12g of fat. Head to the store and pick up onion, jumbo lump crab, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 11 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet.

Instructions

Combine first 7 ingredients in a large bowl, stirring gently. Cover and chill at least 2 hours. Top avocado slices with crab mixture using a slotted spoon.

Ingredients you will need

Avocado Slices

Crab

Equipment you will use

Slotted Spoon

Bowl

Equipment

Slotted Spoon

Bowl

Ingredients

Servings:

1slice

Avocado 1teaspoons

black pepper 118milliliters

cider vinegar 2Tbsps

fresh flat-leaf parsley leaves 454grams

lump crab, drained and picked 1teaspoons

salt 1

sweet onion, finely chopped 118milliliters

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.