Dinner

Avocado & Crab Seafood Salad

Name: Avocado & Crab Seafood Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Californian
Ingredients: 1 lb (450 g) lump crab meat, drained and picked over for shells; 2 ripe Hass avocados, diced; 1 cup (120 g) seeded and diced English cucumber; 1 cup (150 g) halved cherry tomatoes; 1/4 cup (40 g) finely diced red onion; 1 small jalapeño, minced (seeded for less heat); 3 Tbsp chopped fresh cilantro (or flat-leaf parsley); 3 Tbsp freshly squeezed lime juice (about 2 limes); 2 Tbsp extra-virgin olive oil; 1/2 tsp fine sea salt, plus more to taste; 1/4 tsp freshly ground black pepper; 4 cups loosely packed mixed salad greens (optional, for serving)

Bysarra July 8, 2025

Jump to Recipe

A light, no-cook salad that pairs sweet lump crab with creamy avocado, bright lime and fresh herbs. Ready in minutes, it makes an elegant starter or a satisfying, protein-packed lunch.

Why You’ll Love This Recipe

Fresh and fast – 10 minutes from fridge to table; no stove required.
Nutritious – rich in omega-3s, fiber and heart-healthy monounsaturated fats.
Low-carb & gluten-free – fits keto, paleo and Whole 30 styles effortlessly.
Restaurant presentation at home – serve in avocado halves or molded in a ring for a show-stopping plate.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 ripe Hass avocados, halved and pitted
4 oz (115 g) lump crab meat, drained and picked over
2 Tbsp finely minced red onion
¼ cup diced grape or cherry tomatoes
1 ½ Tbsp freshly squeezed lime juice (about 1 lime)
1 Tbsp chopped fresh cilantro
½ tsp extra-virgin olive oil
¼ tsp fine sea salt, plus freshly ground black pepper to taste
Optional: ¼ tsp sriracha or a pinch of minced jalapeño for gentle heat

Directions

Make the dressing. In a small bowl, whisk the lime juice, olive oil, salt and pepper (add sriracha if using).
Combine the salad. In a medium bowl, gently toss the red onion, tomatoes and cilantro with the dressing. Fold in the crab meat last to keep the lumps intact.
Assemble. Scoop a thin layer of flesh from each avocado half to enlarge the cavity (dice the scooped avocado and fold it into the crab mixture). Spoon the salad evenly into the avocado shells.
Serve. Plate on butter-lettuce leaves or chilled salad plates. Enjoy immediately while the avocado is vivid green.

Servings and Timing

Yield	Prep Time	Cook Time	Total Time
2 servings (2 stuffed avocados)	10 min	—	10 min

Variations

Tropical twist – add ¼ cup diced fresh mango or pineapple for a sweet, summery note.
Mediterranean – replace cilantro with dill and parsley; drizzle with lemon juice and a few capers.
Creamy style – fold 1 Tbsp Greek yogurt or light mayo into the dressing for a richer texture.
Spicy Cajun – season the crab with ½ tsp Cajun seasoning and garnish with thinly sliced scallions.

Storage / Reheating

Refrigeration. Store any salad that has not touched the avocado shells in an airtight container for up to 3 days at ≤ 4 °C / 40 °F.
Avocado halves. Once filled, the avocados are best eaten at once; the flesh will brown after a few hours even with citrus.
Freezing. Not recommended – seafood salads lose quality and avocado texture turns watery when thawed.
To refresh. If prepared ahead, stir in a splash of lime juice just before serving to brighten flavors.

FAQs

How do I keep the avocado from browning?

Brush the cut surfaces with lime juice and cover tightly with plastic wrap until you are ready to stuff them.

Can I use canned crab meat?

Yes. Choose refrigerated lump crab packed in water, drain well, and pick out any cartilage.

Is imitation crab acceptable?

Imitation crab will work in terms of food safety, but you’ll lose the delicate sweetness of real crab; use lump crab for the best flavor and texture.

What can I substitute for cilantro?

Flat-leaf parsley, fresh dill or tarragon pair nicely with shellfish if you dislike cilantro.

How spicy is the salad with sriracha?

¼ tsp adds gentle background warmth. Adjust up or omit entirely according to your preference.

Can I make the salad in advance?

The crab mixture can be made up to 24 hours ahead; store chilled and fill the avocados just before serving.

How do I scale the recipe for a party?

Multiply all ingredients as needed; mix the crab salad in a bowl and serve it in a platter of avocado wedges or endive leaves for easy appetizers.

Is this recipe safe for pregnant guests?

Use pasteurized lump crab meat and ensure it stays refrigerated; serve promptly to minimize risk.

What wine pairs well with this salad?

A crisp Sauvignon Blanc or dry Riesling complements the citrus and seafood notes beautifully.

Can leftovers be reheated?

No. This is a cold salad; reheating would ruin the avocado and compromise seafood safety.

Conclusion

Avocado & Crab Seafood Salad brings together luxurious flavors in a surprisingly simple, health-forward dish. With minimal prep, no cooking, and plenty of room for creative twists, it is a reliable choice for quick lunches, elegant starters or light dinners year-round. Serve it once, and it is bound to become a staple of your seafood repertoire.

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