Crab & Avocado Salad with Fruit Salsa Recipe -
Crab & Avocado Salad with Fruit Salsa Recipe

Crab & Avocado Salad with Fruit Salsa

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Gently mix all ingredients except avocado in a medium bowl. (Can be covered and refrigerated several hours.)
  2. When ready to serve, halve, pit, peel and slice avocado. Fan half an avocado on each plate and serve crab salad alongside.
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  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
May 23, 2005

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.

Most Helpful Critical Review
Apr 08, 2008

I found this recipe very bland. It need something, maybe in the dressing.


32 Ratings

Sep 27, 2010

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.

Jan 12, 2006

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!

Sep 03, 2006

So Good!! We've made this probably 3 times since finding this recipe!! I used some substitutions... king crab legs instead of processed, choose peaches 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! Humble opinion.. BON APETITE!

Aug 25, 2008

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.

Apr 11, 2005

This is a good summer salad...easy and delicious. It can be made ahead and kept in the frig for those busy summer days.

Aug 14, 2009

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.


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  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 8 g
  • 32%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 273 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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