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Avocado & Crab with Marie Rose Sauce


Admittedly kitschy, but so delicious. Crab and avocado is a wonderful combination, a bit luxurious but worth it for a special meal. Marie Rose Sauce (sometimes called ‘Mary Rose’), very similar to Russian dressing, is said to have Irish origins.

10 minutes
Serves 4

8 ounces fresh jumbo lump crab meat

1 lemon, cut in half

coarse salt

freshly ground black pepper

1/3 cup Veganaise or your favorite mayonnaise

1 tablespoon ketchup

1 small shallot, finely grated

2 avocadoes, cut in half, pits discarded

In a medium bowl, squeeze the juice from one half of the lemon over the crab and stir to combine with a large pinch of salt and a few grinds of black pepper. Whisk the Veganaise, ketchup and shallot together in a large bowl and fold in the crab, being sure not to break it up too much. Fill each avocado half with a quarter of the crab salad. Cut the remaining lemon into wedges and serve alongside the stuffed avocados.