Crab Salad with Avocado

Avocado originates from South America and first came to Denmark in the beginning of the seventies. The Danes have taken avocadoes in and use them  natural, in soups, as dressing and in sandwiches like this one. Although there are  23 different species of crabs found in Danish waters, we don’t eat that much of them. However, we can buy different types frozen or in cans. This is a classic combination that always good and it’s  easy to make, looks great, and tastes wonderful .



















Crab Salad with Avocado 

Makes 4 

Crab Salad: 

1 lb. fresh lump Dungeness crabmeat or blue crab 

picked over for shell* 

2 tsp. minced red onion 

2 stalks celery, finely diced 

½ cup mayonnaise 3 tbsp. tomato pure 

2 avocadoes 

juice of a lemon  

4 thick slices of buttered rustic bread, sourdough, white

Garnish: pea tendrils, cress or dild

To make salad, combine all ingredients for salad in medium bowl. Peel and pit avocadoes. Slice avocadoes and squeeze lemon juice over.

To assemble, place first slices of avocadoes on each piece of bread and then divide salad on top of avocado slices.

Garnish with herbs.

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