JAPANESE-PERUVIAN CUISINE: FROM SNAPPER CEVICHE TO CAVIAR DONUTS | THE IN STUDIO SHOW

In a large bowl, combine crab meat, mayonnaise, and lemon juice.

Finely chop celery, red onion, green bell pepper, and cucumber; add to the bowl.

Chop parsley and add to the mixture; season with salt and black pepper.

Drizzle olive oil over the salad and mix gently to combine.

If using, chop capers and fold into the salad.

Slice avocado and set aside.

On a serving platter, arrange mixed greens as a bed for the salad.

Spoon the crab mixture over the greens.

Garnish with sliced avocado and quartered hard-boiled eggs.

Serve immediately or chill for 30 minutes before serving for enhanced flavors.

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