Recipe Corner: Avocado Crab Salad with Dijon-Mint Vinaigrette Dressing


By Christine Vartanian DatianDSC_3732

4 large ripe avocados, halved and peeled

1 1/2 pounds fresh cooked crab meat, cut up

1/4 cup each red onions, red bell pepper, celery and/or celery tops, and

green onions (finely chopped) and sweet gherkin pickles (minced)

3/4 cup mayonnaise or Greek yogurt

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2 tablespoons fresh lemon or lime juice

2 tablespoons flat-leaf parsley, minced

4 hard-boiled eggs, roughly chopped

4-6 slices well-cooked bacon, drained, broken into small pieces

Sea salt, white pepper, Aleppo pepper or paprika to taste

Bibb lettuce, sliced Roma tomatoes, black olives, celery tops (garnish) Lemon wedges (garnish)



Combine the crab meat and the remaining salad ingredients in a large glass bowl, toss a few times, and check seasonings.  Chill until ready to serve.
Dijon-Mint Vinaigrette Dressing

2-3 tablespoons Dijon mustard

3-4 tablespoons dry white wine

2 tablespoons flat-leaf parsley, minced

Juice of one large lemon

1/2 cup olive oil

1/4 cup fresh orange juice

2 cloves garlic, mashed

1/2 teaspoon each fresh chopped fresh mint, dill and thyme

Sea salt and white pepper to taste

Mix all dressing ingredients together in a blender or medium bowl.  Adjust seasonings, adding more lemon juice or olive oil, if desired; chill before serving.


Spoon chilled salad into the prepared avocado halves (one avocado per person); drizzle with dressing or serve dressing on the side; garnish with lettuce, tomatoes, olives, lemon wedges, and celery tops.  Serve with warmed rolls, lavosh or toasted pita bread.


Serves 4.

Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at


For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to:  <>


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