Crab and Avocado Salad

This recipe calls for cooked lump crabmeat which can be costly but I actually prefer the imitation crab which makes this recipe far less expensive to make.  Serve the crab and avocado salad over a bed of lettuce, on a nice French bread or croissant try making a panini out of it with your favorite cheese.  No matter how you serve this, it is sure to satisfy.


  • 1 cup cooked lump crabmeat (may use imitation crab, if desired)
  • 2 jalapenos, deseeded and minced
  • 1/4 cup Vidalia onion, diced
  • 1 clove garlic, minced
  • 1 tomato, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 2 avocados, peeled and diced
  • 1/4 cup fresh lime juice


Lightly toss all ingredients in a bowl, taking care not to mash the avocado. Serve immediate

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