Crab Salad with Lime and Avocado

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Crab Salad with Lime and Avocado:

This bright, flavorful crab salad is low in calories and high in protein. It comes together in minutes for a rich, satisfying lunch or snack.

Jumbo crabmeat is one of my favorite indulgences, and this crab salad is my go-to recipe for enjoying it!

The dish is bright, simple, and really lets the natural flavor of the crab take the spotlight. It’s also super easy to make and packed with vitamins and minerals.

The next time you’re craving crab, you have to give this recipe a try!

Why you will love crab salad

The crab is the star of the dish

It’s quick and easy to prepare

The flavors are fresh and light

It’s packed with protein and healthy fats

You can serve it in so many ways
Crab salad ingredients

Ready to see how to make that jumbo crabmeat shine? The key is simple ingredients!

Lump crabmeat — Fresh crabmeat is best, but you can also use good-quality canned crab meat.

Lime zest — The citrus adds a bright flavor to complement the crabmeat. You can also use lemon zest.

Bell pepper — This adds a nice, crunchy texture and sweet flavor. Any color bell pepper works, so choose your favorite.

Celery — The veggie brings a crisp, refreshing bite to the salad.

Cilantro — This herb rounds out the flavor of the dish. If you don’t like cilantro, parsley is another great option.

Salt — Start with a pinch and then adjust to taste to enhance the natural flavors of the other ingredients.

Lemon-chive dressing — Lemon juice, lemon zest, light cream, chives, and sea salt come together in 5 minutes for a light and delicious dressing.

Sourdough — Optional, but the crunch factor and the taste of sourdough are so perfect with the crab salad.

Avocado — Optional, but I love serving fresh slices on the side!
How to make crab salad

Combine the crabmeat and citrus zest in a large bowl.

Lightly coat the crabmeat in lemon-chive dressing and toss.

Add the bell pepper, celery, cilantro, and salt in another large bowl. Toss with just enough dressing to lightly coat the vegetables.

Combine the crabmeat and vegetable mixture.

Mix gently to blend.

Enjoy!
Recipe tips and tricks

Finely chop the bell pepper and celery for the best texture and even distribution throughout the salad.

Use fresh lime zest rather than bottled to get the most vibrant flavor.

Be gentle when mixing the crabmeat with the other ingredients to avoid breaking up the lump crabmeat too much.
Substitutions and variations

You can add finely chopped jalapeño or a pinch of red pepper flakes to the salad to give it some heat.

Feel free to substitute the cilantro for parsley or chives if you prefer.

I sometimes mix in diced red onion for additional flavor and crunch.
What to serve with crab salad

I love serving crab salad on sourdough bread with some avocado slices. It’s so simple, and all the flavors blend together beautifully!

If I’m entertaining guests and want an impressive seafood appetizer spread, I’ll pair crab salad with ahi tuna poke and grilled shrimp skewers.

If simplicity is the name of the game, lemony romaine and avocado salad is my go-to. Eggplant caprese salad is also a crowd-pleaser!

Storage and freezing

Leftover crab salad should be transferred to an airtight container and placed in the refrigerator within 2 hours. It will stay fresh for up to 3 days.

Seafood salads in general do not freeze well. I wouldn’t recommend freezing any leftovers.
Other delicious crab recipes

Crab is such a versatile ingredient. There are so many ways to enjoy this marvelous shellfish!

You can also take a look at this roundup of low-carb seafood recipes for more inspiration.

This bright, flavorful crab salad is low in calories and high in protein. It comes together in minutes for a rich, satisfying lunch or snack.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 4

1 pound fresh cooked lump crabmeat

Grated zest of 2 limes or lemons

¼ cup Creamy Lemon-Chive Dressing

1 orange or red bell pepper, (trimmed, seeds removed, and diced)

2 ribs celery, (finely diced)

¼ cup fresh cilantro, (finely chopped — can also use chervil or parsley leaves)

¼ teaspoon sea salt

In a large bowl, combine the crabmeat and citrus zest.

1 pound fresh cooked lump crabmeat, Grated zest of 2 limes or lemons

Toss with just enough dressing to lightly coat the crabmeat. Taste for seasoning.

¼ cup Creamy Lemon-Chive Dressing

In another bowl, combine the bell pepper, celery, cilantro, and salt. Toss with just enough dressing to lightly coat the vegetables.

1 orange or red bell pepper, 2 ribs celery, ¼ cup fresh cilantro, ¼ teaspoon sea salt, ¼ cup Creamy Lemon-Chive Dressing

Combine the crab mixture and vegetables.

Mix gently to blend.

Serve with avocado slices and toast.

This recipe is for 4 servings of crab and vegetable creamy salad.

Take care not to overmix the crab. You don’t want to shred the meat.

Leftovers should be moved to an airtight container and placed in the refrigerator right away. The crab will stay fresh for up to 3 days.

Nutrition Facts

Crab Salad with Lime and Avocado

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.
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