Sweet, buttery Dungeness crab meat is the star of this crab salad. While many crab salads are made with mayo, this one has a lighter feel. Lump crab meat is tossed with a light, citrusy dressing, while fresh herbs tie the flavors together and help transition taste buds from cold weather comforts to springtime brightness. Crunchy celery and bell peppers add texture as well as a colorful nutrition boost, while avocado gives the salad a touch of richness. Pro tip: To make it easier to cube the avocado, choose a firm one that is just beginning to soften rather than one that is fully ripened.
The best part? This dish comes together in no time at all and requires no oven or stove top prep, making it perfect for a light lunch or brunch. Aside from the cubed avocado, this can be prepared a day ahead and stored in the fridge until ready to eat. Cube the avocado just before serving to prevent it from browning. Serve as a main dish over spring greens, on a toasted brioche roll, or as a topping for crackers or sliced vegetables.
Note: If using pre-picked Dungeness crab meat, the crab can simply be tossed into the salad and enjoyed immediately. However, if you are picking the crab meat yourself from Snap & Eat Dungeness Crab, the meat must be heated up before consumption for food safety purposes. Try steaming the crab, then storing it in a covered container in the refrigerator until it is chilled to your liking. Keep in mind that this will add a significant amount of prep time to the meal.
