Summer Tomatoes, Corn, Crab and Avocado Salad

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A wonderful summer salad made with lump crab meat, summer tomatoes, sweet charred roasted corn, cilantro, hot peppers and zesty lime juice. Serve this over mixed greens or tostadas as a main dish or you can put this in martini glasses as a fancy appetizer.

A wonderful summer salad made with lump crab meat, summer tomatoes, sweet charred roasted corn, cilantro, hot peppers and zesty lime juice. Serve this over mixed greens or tostadas as a main dish or you can put this in martini glasses as a fancy appetizer.

This is perfect to bring to a potluck, or you can halve the recipe for less servings. Fresh crab is always best but if that’s not available near you, canned lump crab would do. For the corn, you can roast the corn on the grill, or if you are lucky enough to live near a Trader Joe’s, they sell roasted frozen corn which is such a convenience. A good tip, if you make grilled corn on the cob often and have leftovers, cut it off the cob and freeze it!

A wonderful summer salad made with lump crab meat, summer tomatoes, sweet charred roasted corn, cilantro, hot peppers and zesty lime juice. Serve this over mixed greens or tostadas as a main dish or you can put this in martini glasses as a fancy appetizer.
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5 from 2 votes
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Summer Tomatoes, Corn, Crab and Avocado Salad

131 Cals 9 Protein 11.5 Carbs 6 Fats
Total Time: 15 mins
Yield: 7 servings
COURSE: Appetizer, Dinner, Salad
CUISINE: Mexican
A wonderful summer salad made with lump crab meat, summer tomatoes, sweet charred roasted corn, cilantro, hot peppers and zesty lime juice. Serve this over mixed greens or tostadas as a main dish or you can put this in martini glasses as a fancy appetizer.

Ingredients

  • 12 oz lump crab meat
  • 1 pint grape tomatoes, cut in half
  • 1 hass avocado, diced
  • 2 hot peppers such as serrano or jalapeños, diced fine (seeds removed for mild)
  • 1 1/2 cups roasted corn kernels
  • 1/3 cup chopped red onion
  • 2 limes, juice of (or more to taste)
  • 1 tsp olive oil
  • 2 tbsp chopped cilantro
  • salt and fresh pepper to taste

Instructions

  • In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper.
  • Let them marinate at least 5 minutes to mellow the flavor of the onion.
  • In a large bowl combine chopped crab meat, avocado, tomatoes, hot pepper and corn.
  • Combine all the ingredients together, add cilantro and gently toss.
  • Adjust lime juice, salt and pepper to taste.

Nutrition

Serving: 1cup, Calories: 131kcal, Carbohydrates: 11.5g, Protein: 9g, Fat: 6g, Sodium: 263.5mg, Fiber: 4g, Sugar: 2.5g
WW Points Plus: 3
Keywords: Gluten Free, low carb, Under 30 Minutes

 

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91 comments

  1. Don’t be cheap and get the imitation crab. Get the real stuff. It went from 2 points to 4.  Added diced radish and cucumber for a different crunch and topped with a little pepper flake instead of the jalapeño. Tastes FANTASTIC!

  2. I made this today for a picnic with friends-it was a HUGE hit! So easy to make and SO delicious! Definitely a splurge on the budget for the crab(I bought at Costco so not terribly expensive), but it was worth it!! 

  3. Pingback: Shrimp Avocado Salad - The Fed Up Foodie

  4. If you can’t find roasted corn you can roast your own: heat a bit of oil in a fry pan and toss in the frozen corn. Mix while heating — it’ll brown up in no time. 

  5. Pingback: Top 5 Dinner Worthy Salads - Chef Silvia

  6. It’s good.  I used a combination of shrimp and crab – for my taste, it needed much more salt and lime than what was called for in the recipe.

  7. Would this be considered a side dish or main dish. If it’s a side dish, what do you recommend to eat with it?

  8. This was delicious ! We will be making it again this week ! 

  9. I just made this today! It’s incredible! ????

  10. Vegetarian version: In place of crab use 1 can of rinsed chick peas (garbanzo beans).

  11. My husband and all 3 kids liked this (I used imitation crab)! I served on a tostada shell one day and on top of lettuce the next. It's a keeper!

  12. Just made this with Old Bay, delicious! And surprisingly filling

  13. Thanks so much for this recipe, Gina! Over the years it has become THE dish that I bring to all summer barbecues, picnics and potlucks! There's never any left at the end of the day which says so much. Really looking forward to the release of your cookbook. Thanks again!

  14. What a colorful thing! Picks me up

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  16. Add some fish sauce and it's outstanding!