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Crab & Avocado Salad with Fruit Salsa

Crab & Avocado Salad with Fruit Salsa

USA WEEKEND columnist Pam Anderson

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet


  1. Gently mix all ingredients except avocado in a medium bowl. (Can be covered and refrigerated several hours.)
  2. When ready to serve, halve, pit, peel and slice avocado. Fan half an avocado on each plate and serve crab salad alongside.
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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 avocado 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 refreshing, 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.


Made this for a "all-girls" lunch & it was the biggest hit!! Everyone loved it & requested the recipe. I bought really high quality lump crabmeat & it was unreal! I even submitted this to my son's school for a cookbook fundraiser. Thanks for sharing!