Ingredients:
3 Tbs. mayonnaise
2 Tbs. buttermilk
1/2 tsp. grated lemon zest
2 tsp. fresh lemon juice; more for sprinkling
1/2 tsp. Dijon mustard
Kosher salt and freshly ground black or white pepper
8 oz. crabmeat, preferably lump, picked over to remove bits of shell
1/2 cup finely chopped celery from the inner ribs and leaves
3 Tbs. chopped fresh chives (1/2-inch pieces)
1 ripe avocado, peeled, pitted, and cut into 3/4-inch pieces
1 head Boston or Bibb lettuce, washed (for lining the plates)
2 Tbs. buttermilk
1/2 tsp. grated lemon zest
2 tsp. fresh lemon juice; more for sprinkling
1/2 tsp. Dijon mustard
Kosher salt and freshly ground black or white pepper
8 oz. crabmeat, preferably lump, picked over to remove bits of shell
1/2 cup finely chopped celery from the inner ribs and leaves
3 Tbs. chopped fresh chives (1/2-inch pieces)
1 ripe avocado, peeled, pitted, and cut into 3/4-inch pieces
1 head Boston or Bibb lettuce, washed (for lining the plates)
Procedure:
- In a small bowl, whisk the mayonnaise, buttermilk, lemon zest, lemon juice, and mustard.
- Season with salt and pepper to taste. In a medium bowl, mix the crabmeat, celery, and 2 Tbs. of the chives.
- Fold in the dressing gently so as not to break up the crabmeat. Gently fold in the avocado.
- Taste for salt and pepper. Line four salad plates with lettuce leaves, heap a scoop of the crab salad on each, and garnish with the remaining chives.
- Sprinkle each serving with 1/2 tsp. lemon juice and serve.
