Crab & Avocado Salad with Fruit Salsa26 Reviews
“My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out.” - by USA WEEKEND columnist Pam Anderson
Original recipe yields 6 servings
- Gently mix all ingredients except avocado in a medium bowl. (Can be covered and refrigerated several hours.)
- When ready to serve, halve, pit, peel and slice avocado. Fan half an avocado on each plate and serve crab salad alongside.
Amount Per Serving (6 total)
- 224 cal
- 15.1 g
- 19.9 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"I admit that I was a bit skeptical of this one. While I enjoy mango, I was afraid it would detract from the crab (in which we were heavily, financially and shelling!) On the contrary, the mango and av..." See moreocado were great compliments and I would recommend this to anyone looking for variety from eating crab straight out of the shell, or if your crab isn't the highest quality."
"There's something to be said about a salad where the ingredients stand on their own for incredible flavor, needing no more than salt, pepper and a little fresh lime juice for dressing. Fresh and refre..." See moreshing, colorful, elegant, beautiful for sure, inarguably nutritious, full-flavored, satisfying and, oh yeah, simply delicious. I chose to use mango, parsley and added a little minced jalapeno pepper. A true masterpiece."
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