Crabmeat Maison
Cuisine: Creole
Serves: 4
  • For the salad:
  • 1 lb. jumbo lump crabmeat
  • 2 medium sized tomatoes (any color)
  • 1 cup sprouts (or frisee or lettuce)
  • 2 medium avocados
  • For the remoulade sauce:
  • ⅓ cup mayonnaise
  • 1 tablespoon capers (any size)
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon green onion
  • 2 tablespoons diced pickles
  • 2 tablespoon brown mustard
  • fat pinch of cayenne (or ½ tsp. Crystal)
  1. For the salad:
  2. Check the crabmeat for shells & separate lumps carefully.
  3. Dice the avocado and squeeze some lemon or lime juice on it.
  4. Seed tomatoes and cut into dice.
  5. Once the remoulade is made add it slowly to the crab being careful not to break up the lumps too much. And only add enough to bind the crab.
  6. For the remoulade:
  7. Puree all the ingredients in a blender.
  8. Save some additional capers for garnish if you like them whole.
  9. For the assembly:
  10. Seriously, you're still reading this? You didn't see the picture?
  11. Just stack baby stack!
  12. Now eat.
For more ideas using avocados log on to the Well Being Secrets website at
Recipe by The FrangloSaxon Cooks at