Crabmeat Caribe

We've been craving crabmeat lately, so we hugged Jeannie Fonseca when she had jumbo lump, lump and claw meat at last Tuesday's market. While we can't guarantee she'll have it this week, if she does, be sure to pick some up for this Crabmeat Caribe, recipe courtesy of our good friends at Galatoire's.


  • 1 pound lump crabmeat
  • 4 green onions, cut diagonally into one-inch pieces
  • 2 plum tomatoes, seeded and chopped
  • 1/4 cup sliced fresh basil
  • 1/2 teaspoon finely chopped jalapeño pepper
  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice
  • Salt and freshly ground black pepper
  • 2 ripe avocados, halved and pitted
  • Sliced fresh basil (for garnish)


In a bowl, combine crabmeat, onions, tomatoes, 1/4 cup basil, and jalapeño. Add olive oil and lime juice. Season with salt and pepper. Toss gently to mix. Spoon mixture into avocado halves. Garnish with fresh basil.

Serves 4

Recipe compliments of Chef Ross Eirich of Galatoire’s

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.