Crab & Avocado Salad with Fruit Salsa

26 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

Ingredients

1 pound pasteurized crabmeat (preferably lump or back fin), picked over for stray shells
1 1/2 cups mangoes, peaches or nectarines, diced
1/4 medium red onion, cut into small dice
1/4 medium red bell pepper, cored and cut into medium dice
1 tablespoon chopped fresh cilantro or parsley
2 tablespoons fresh lime juice
1/2 teaspoon Salt and pepper, to taste
3 ripe avocados

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Nutrition

Amount Per Serving (6 total)

Calories
224 cal
11%

Fat
15.1 g
23%

Carbs
19.9 g
6%

Based on a 2,000 calorie diet

Reviews (26)

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MAXMSF

May. 23, 2005

"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."

naples34102

Sep. 27, 2010

"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."

ANTGINA

Jan. 12, 2006

"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..." See more school for a cookbook fundraiser. Thanks for sharing!"

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