This light crab salad is made with lime juice, olive oil, cilantro and red onion, then stuffed into an avocado. It's light, refreshing and perfect for the summer as a lunch or salad if your having guests and you want to impress! You can easily double or triple this recipe, make the salad ahead and assemble just before serving.
This recipe is an oldie from the archives I've been in the mood for all week. Here in Long Island, I'm lucky to have access to fresh crab in my neighborhood seafood store that's already been cooked and cleaned for me. Don't get me wrong, I've gone crabbing and you can certainly catch them and cook them yourself, but it's so much easier to buy it ready. If you don't live near the coast, canned lump crab can be used instead.
Avocado and Lump Crab Salad
Servings: 2 • Size: 1 avocado half w/ crab meat • Points+: 5 pts • SP: 5
Calories: 178 • Fat: 13 g • Carb: 9 g • Fiber: 5 g • Protein: 9.5 g • Sugar: 1 g
Sodium: 447 mg • Choles: 50 mg
- 1 medium Hass avocado (about 5 oz avocado)
- 4 oz lump crab meat
- 2 tbsp chopped red onion
- 1 1/2 tbsp fresh lime juice (from 1 lime)
- 1 tbsp chopped fresh cilantro
- 2 grape tomatoes, diced
- 1/2 tsp olive oil
- 1/4 tsp salt and fresh black pepper
- 2 leaves butter lettuce (optional)
Cut the avocado open, remove pit and peel the skin or spoon the avocado out. Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad. This makes 2 servings, place on two plates with lettuce if you wish and serve.