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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat 13g47%
 Saturated Fat 2g7%
Cholesterol 75mg
Total Carbohydrate 16g26%
 Dietary Fiber 4.5g7%
 Sugars 8g13%
Prep Time
Cook Time
Total Time

30 min.

0 min.

30 min.



Cajun-Spiced Louisiana Blue Crab Layer Salad with Apples and Avocado

This delicate looking salad is so deceptively easy to make, that your guests and family will think you spent hours in the kitchen. You will also gain bonus points for choosing local ingredients. 


¾ lb. - Louisiana Crabmeat
3 tsp. - Cajun spice
1 Tbsp. - Green onion, chopped
½ lb. - Baby arugula
1 cup - Green apple, cored, diced
¾ cup - Tomato, seeded, diced
¾ cup - Avocado, diced
1 Tbsp. - Creole mustard
4 oz. - Prepared, white wine vinaigrette


1In a bowl, mix the Louisiana Crabmeat, Cajun spice and green onion;refrigerate until needed.
2Lay out 4 plates, placing a wreath shape of baby arugula in the center of each.
3In the center of each wreath, spoon 1/4 cup diced apple and 3 Tbsp. tomato;top with 3 Tbsp. avocado.
4Combine Creole mustard and vinaigrette with crabmeat and green onion mixture; lay 1/4 cup of mixture on top of the avocado.

Cook's Tips:

The trick to creating perfect round layers is to use a food ring mold. You can find these molds within the kitchen utensil aisle of some supermarkets/shopping malls. If this is not available in your town, use a tall biscuit cutter. Once all layers are in place, gently use a piece of wax paper on the top layer and place a round weighted object (2lbs. or less) to lightly compress/shape the layers to the mold.