My next recipe from Patricia Wells’ new Salad as Meal cookbook (affiliate link) is a keeper. Crab Salad with Lime and Avocado is light, delicious, and insanely easy to prepare. If you can chop, shake your arm, and operate a toaster, you can impress your friends with this recipe. The only tricky part may be finding fresh lump crabmeat, depending on where you live.
This crab salad recipe requires chopping some celery, bell pepper, and avocado, then mixing in some jumbo lump crabmeat, spices, and a creamy lemon-chive dressing. Toast some sourdough bread to serve alongside and you’re good to go. What could be simpler?
Using a light hand when mixing the crab – you want to preserve the hunks of meat. You paid good money for high-quality lump crabmeat so don’t shred it beyond recognition.
You may be tempted to skip the sourdough to reduce your carb count. Don’t! Have a small piece if you must, but the crunch factor is so worth 18 or so grams of carb.
Cream vs. Half and Half
I substituted fat free half-and-half for the light cream in the Creamy Lemon-Chive Dressing. (Note this is the same dressing used in Quinoa Salad with Spinach, Parsley & Spring Onions.) The nutritional information underneath the recipe below is for Patricia’s original recipe (with light cream). If you want to cut some fat and cholesterol, keep in mind that a cup of regular half-and-half has 28g of fat (17g saturated) and 190mg of cholesterol. Fat free half-and-half has 0g fat and 1mg cholesterol. Even though Patricia says that a higher fat content will help resist curdling when you add lemon juice, I had no problem with curdling using fat free half-and-half.
Making the Red Hot Salt
To make the Red Hot Salt, I used Ancho chili powder, some smoked paprika my stepdaughter brought me from Hungary, and Bahamian sea salt. It probably doesn’t have exactly the same flavor of the recipe below, but they were all ingredients I had on hand.
This crab salad is full of Vitamin C, Vitamin B12 and Selenium. It is also a good source of Protein, Niacin, Vitamin K, Folate, Phosphorus, Zinc and Copper.
All nutritional information provided here was calculated by Diabetic Foodie using the tools on the nutritiondata.com website.
- 1 pound (2 cups) fresh cooked lump crabmeat
- Grated zest of 2 limes or lemons, preferably organic
- ¼ cup Creamy Lemon-Chive Dressing (page 326)
- Fine sea salt
- Coarse, freshly ground black pepper
- 1 orange or red bell pepper, trimmed, seeds removed, and minced (1 scant cup)
- 2 celery ribs, finely minced (about 2 cups)
- ¼ cup minced fresh cilantro, chervil, or parsley leaves
- ¼ teaspoon Red Hot Salt (page 307) or fine sea salt
- 1 large ripe avocado, halved, pitted, peeled, and cut into very thin half-rounds
- 4 thin slices sourdough bread, toasted, for serving (see page 270)
- In a large bowl, combine the crabmeat and citrus zest and toss with just enough dressing to lightly coat the crabmeat. Taste for seasoning.
- In another bowl, combine the bell pepper, celery, cilantro, and Red Hot Salt and toss with just enough dressing to lightly coat the vegetables. Taste for seasoning. Combine the contents of the two bowls, mixing gently to blend.
- Mound the salad in the center of the dinner plates. Arrange the avocado slices around the salads. Serve with the toast.
Nutritional information includes the bread, but not the dressing or Red Hot Salt.
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon fine sea salt
- 1 cup light cream
- ⅓ cup finely minced fresh chives
- Lemon zest
- In the jar, combine the lemon juice and salt. Cover with the lid and shake to dissolve the salt. Add the cream, chives, and lemon zest. Shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)
- 2 teaspoons ground piment d'Espelette or other ground mild chile pepper
- ½ teaspoon hot-smoked pimentón de la Vera or other hot-smoked paprika
- ½ teaspoon mild paprika
- 1 teaspoon fine sea salt
- Combine all the ingredients in the jar. Cover, and shake to blend. (Store the salt mixture, sealed in the jar, at room temperature for up to 1 month. After that, the flavors will begin to fade.)
Disclosure: For my participation in the Four Weeks of Salad as a Meal Challenge, I received a copy of Salad as a Meal by Patricia Wells plus two copies to give away. This post contains at least one affiliate link, which means if you click it and make a purchase, I will receive a tiny fee. Please see my disclosures page for more information.