Crab Salad with Pomegranate, Avocado and Citrus - | WBTV Charlotte

Crab Salad with Pomegranate, Avocado and Citrus

Presented by Andrew Elder, Johnson and Wales University
Yield:  8 servings


1 pound           Jumbo Lump Crab Meat (picked through to remove possible shell pieces)

2 Tablespoons Fresh Orange juice

1 Tablespoon   Fresh Lemon Juice

1                      Avocado, medium diced

¼ Cup             Pomegranate Seeds

1                      Head of Romaine lettuce, washed

1                      Clementine, Segmented

To Taste          Salt and Pepper


  1. In a medium size mixing bowl, combine crab meat with citrus juices.
  2. Add in avocado dice and pomegranate seeds, toss gently to combine. Season to taste with salt and pepper.
  3. Remove the outer leaves from the lettuce (saving for another salad or sandwich).
  4. Use only the leaves that are approx. 3-4 inches long, and sturdy enough to hold the crab mixture.
  5. Place uniform lettuce leaves on a platter; fill each leaf with the crab salad.
  6. Top each salad with a clementine segment. Cr
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