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. 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.
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.
Crab Salad with Lime and Avocado
- 1 pound 2 cups fresh cooked lump crabmeat
- Grated zest of 2 limes or lemons preferably organic
- 1/4 cup Creamy Lemon-Chive Dressing
- Fine sea salt
- Coarse freshly ground black pepper
- 1 orange or red bell pepper trimmed, seeds removed, and minced (1 scant cup)
- 2 ribs celery finely minced (about 2 cups)
- 1/4 cup minced fresh cilantro chervil, or parsley leaves
- 1/4 teaspoon 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.
Nutrition Info Per Serving
Creamy Lemon-Chive Dressing
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon fine sea salt
- 1 cup light cream
- 1/3 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.)