Salade de Crabe à l’Avocat

Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This delicious combination of sweet crab and creamy avocado is perfect for a summer picnic or light lunch. Purists may prefer to cook their own crab, but most fishmongers should have ready-cooked fresh crabs and freshly prepared crab meat, which, as long as it has not been frozen, should serve just as well.


  • 700 g white crabmeat
  • 200 g brown crabmeat
  • 3 spring onions
  • 1 red chilli
  • juice of 2 limes
  • sea salt
  • freshly ground black pepper
  • 300 g small new-season tomatoes
  • 50 g toasted sesame seeds
  • 3 tbsp olive oil
  • 1 small lettuce, washed
  • 3 avocados


    Mix the crabmeat, spring onions, chilli, lime juice and seasoning in a bowl. Cut the tomatoes in half and place in a bowl with the toasted sesame seeds, seasoning and olive oil. Lay a bed of lettuce leaves on each of the serving plates, cut the avocados in half and remove the stones, peel and place on top of the lettuce. Divide the crabmeat between the avocados, filling the hollows generously, then add the sesame tomatoes to the plates and serve at once.