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)
Fine Cooking
View Full Recipe
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)
Description
Fine Cooking
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter