Crab & Avocado Salad with Fruit Salsa

Crab & Avocado Salad with Fruit Salsa

27

"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 224 cals
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Original recipe yields 6 servings

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Nutrition

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

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Directions

  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.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

27
  1. 31 Ratings

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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 ...

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...

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...