Avocado Crab Salad — Chilled & Ready in 20 Minutes
This avocado crab salad recipe is so easy to make. If you like crab meat, this tasty salad is for you. Try this salad when craving a refreshing seafood salad.
Equipment
- Medium mixing bowl
- Sharp Chef’s Knife
- Cutting board
- Citrus juicer or reamer
- Serving platter or plate
Ingredients
- 1 pound lump crab meat about 450g
- 2 large avocados ripe, about 7oz / 200g each
- 2 tablespoons mayonnaise add a third if the crab meat is very dry
- 2 tablespoons green onions about 2 stalks, sliced very thin
- 1 tablespoon fresh lemon juice about half a lemon, plus extra for brushing cut avocado
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon paprika for garnish
Instructions
- Pick through crabmeat and remove any shell and cartilage. Place in a medium-sized bowl. Set aside.1 pound lump crab meat
- Wash avocados and cut both in half lengthwise. Remove the pit and brush or squeeze a little fresh lemon juice over the exposed flesh to prevent browning. Peel if desired.2 large avocados, 1 tablespoon fresh lemon juice
- Gently fold the crab meat together with the mayonnaise, sliced green onions, lemon juice, sugar, and salt using a spatula or large spoon. Be careful not to break up the crab meat — you want visible lumps in the finished salad.1 pound lump crab meat, 2 tablespoons mayonnaise, 2 tablespoons green onions, 1 tablespoon fresh lemon juice, 1/2 teaspoon sugar, 1/2 teaspoon salt
- Divide the crab meat among the 4 avocado halves. Sprinkle with paprika.2 large avocados, 1/4 teaspoon paprika
- Cover loosely with plastic wrap and chill in the fridge for 20 to 30 minutes before serving. This lets the dressing settle into the crab meat and firms the avocado slightly for a cleaner bite.
Notes
Storage: The crab filling can be made up to 1 day ahead and stored covered in the fridge. Assembled salad is best eaten the same day — leftover filled halves can be wrapped tightly in plastic wrap and refrigerated for up to 24 hours. Squeeze extra lemon juice on exposed avocado flesh to slow browning.
Freezing: Do not freeze — both the avocado and mayo-based dressing break down completely when thawed.
Substitution: Imitation crab (surimi) works in a pinch — shred it coarsely, blot dry with paper towels, and reduce the mayo by about 1 teaspoon to compensate for its extra moisture.
Pro Tip: Chill the filled avocado halves for the full 30 minutes rather than 20 — the extra time lets the dressing settle into the crab meat and firms the avocado flesh, giving you a noticeably cleaner bite.
Serving: Dress any accompanying greens at the table, not in advance — a pre-dressed salad goes limp quickly.
Nutrition
Serving: 1servingCalories: 308kcalCarbohydrates: 10gProtein: 23gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 51mgSodium: 1291mgPotassium: 735mgFiber: 7gSugar: 1gVitamin A: 270IUVitamin C: 20mgCalcium: 68mgIron: 1mg
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