Recipe by USA WEEKEND columnist Pam Anderson
"My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
pasteurized crabmeat (preferably lump or back fin), picked over for stray shells
1 1/2 cups
mangoes, peaches or nectarines, diced
red onion, cut into small dice
red bell pepper, cored and cut into medium dice
chopped fresh cilantro or parsley
fresh lime juice
Salt and pepper, to taste
I admit that I was a bit skeptical of this one. While I enjoy mango, I was afraid it would detract from the crab (in which we were heavily, financially and shelling!) On the contrary, the mango and avocado were great compliments and I would recommend this to anyone looking for variety from eating crab straight out of the shell, or if your crab isn't the highest quality.
I found this recipe very bland. It need something, maybe in the dressing.
There's something to be said about a salad where the ingredients stand on their own for incredible flavor, needing no more than salt, pepper and a little fresh lime juice for dressing. Fresh and refreshing, colorful, elegant, beautiful for sure, inarguably nutritious, full-flavored, satisfying and, oh yeah, simply delicious. I chose to use mango, parsley and added a little minced jalapeno pepper. A true masterpiece.
Made this for a "all-girls" lunch & it was the biggest hit!! Everyone loved it & requested the recipe. I bought really high quality lump crabmeat & it was unreal! I even submitted this to my son's school for a cookbook fundraiser. Thanks for sharing!
So Good!! We've made this probably 3 times since finding this recipe!!
I used some substitutions...
king crab legs instead of processed,
green long onions instead of red,
Found it to be a little "too=something" the first time... mixed it with fresh spinach leaves as a base, and we loved it... so healthy and delicious!
combo seems weird but it works wonderfully!
This is an awesome summer salad for a light dinner on a hot day. My husband that runs from anything healthy loves this. I did try it with imitation crab meat and it was still delicious. All the flavors go together very well.
This is a good summer salad...easy and delicious. It can be made ahead and kept in the frig for those busy summer days.
This was just the recipe for me to use up a "perfect storm" of ingredients - crab, mango, avacado, bell peppers, and red onion (nice and sweet). Added basil (I pretty much add it to everything!). I used A LOT more peppers since I had so many (1 1/2 WHOLE peppers), and I'm glad I did. The avacado is also key to this recipe. I had to use frozen, imitation crab, but this would be much better with fresh. All in all, an interesting, BEAUTIFUL recipe - glad I tried it.
* Percent Daily Values are based on a 2,000 calorie diet.
Crab & Avocado Salad with Fruit Salsa
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 136
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a fresh pasta salad with avocadoes, tomato, and mozzarella.
This quick, creamy salad is tops spread on sandwiches or over crackers.
Loaded with super foods, there’s a ton of good stuff in this healthy salad.