Crabmeat and Avocado with Spicy Vinaigrette | Tour Louisiana

Crabmeat and Avocado with Spicy Vinaigrette

Crabmeat and Avocado with Spicy Vinaigrette


  • 3 large Creole tomatoes
  • ?3 avocados, halved lengthwise and peeled
  • ?2 cups Spicy Vinaigrette, in all, recipe follows
  • 1 pound jumbo lump crabmeat, picked
  • ?6 sprigs flat-leaf parsley, for garnish


Trim ends of each tomato and cut crosswise into 1/2- inch slices. Cut each avocado half lengthwise into four slices.

Place a tomato slice in the center of each of 12 chilled salad plates. Fan 2 avocado slices over each tomato slice and season lightly with salt and freshly ground black pepper, to taste.

Whisk 1 cup Spicy Vinaigrette in a large mixing bowl, add crabmeat and gently combine, keeping lumps intact.

In a separate bowl, whisk remaining vinaigrette and drizzle over each serving of tomato and avocado. Spoon a portion of the crabmeat over the edge of the tomato and avocado, allowing most of it to fall onto the bare plate, and decorate with a parsley sprig. Serve immediately.

Spicy Vinaigrette Ingredients:

  • 1/4 cup minced red onions
  • 1/4 cup finely chopped red sweet peppers
  • 1/4 cup finely chopped green sweet peppers
  • 2 tablespoons minced garlic
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons crushed red pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons mild-flavored honey, such as clover

Spicy Vinaigrette Instructions:

Combine all ingredients in a medium nonreactive mixing bowl, and whisk until well blended. Cover and chill overnight.

Chef’s Notes: If the oil congeals, return the vinaigrette to room temperature and whisk vigorously immediately before using.


Servings: 12

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