Avocado Crab Salad Recipe

Nutrition Facts

Serving Size: about 1 cup
    • Calories: 158
    • Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 60mg
    • Sodium: 266mg
    • Carbohydrates: 14g
    • Fiber: 4g
    • Protein: 11g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Avocado Crab Salad Recipe

Heart Healthy Recipe Diabetes Recipe Gluten Free Recipe

Here’s a refreshing crab salad that is packed with sunny summer ingredients. This delicious summer salad will brighten up any backyard party.


    • 1/3 cup chopped red onion
    • 1/4 cup lime juice
    • 1 tsp olive oil
    • Black pepper to taste
    • 12 oz lump crab meat
    • 1 avocado, pitted, peeled and diced
    • 1 pint cherry tomatoes, halved
    • 1 yellow or orange bell pepper, diced
    • 2 jalapeño peppers, diced fine
    • 1 1/2 cups corn kernels
    • 2 Tbsp chopped fresh cilantro


    • In a small bowl, combine red onion, lime juice, olive oil and pepper. Set aside.

      In a large bowl, combine crab meat, avocado, tomatoes, bell pepper, jalapeño peppers and corn. Add the red onion mixture to the crab meat. Add the cilantro and gently toss. Season with additional lime juice and black pepper to taste.
Yield: 6 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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