Summer Crab Salad

When it is really hot and humid outside nothing is better than a cold salad with fresh seasonal produce.  This is a simple salad, best eaten at room temperature (or cold) and tastes better if it sits in longer in the dressing.  If you are not a crab fan, it can easily be interchanged with shrimp, grilled chicken, lobster meat, scallops or even hard-boiled eggs.


1 hass Avocado, diced

1/2 pint grape tomatoes, halved

16 oz of chunk or flaked crab meat

1 quarter of a red onion

5 springs of cilantro

1 lime

1/4 cup of olive oil

salt, pepper, garlic powder and cayenne pepper to taste ( I like it spicy so more pepper for me)


Wash and drain the crab meat and marinade it  with the zest of one lime, garlic powder and cayenne.

Chop the avocado and tomatoes and set aside.

In a food processor or blender, make the dressing by pulsing together the onion, cilantro, juice of 1 lime and the oil.

To assemble the salad, add the dressing to the tomatoes and avocado and finally toss in the crab.

Plate up and enjoy !!!

4 thoughts on “Summer Crab Salad

  1. Perfect & just what I’ve been looking for. I can’t call it a ‘summer’ salad here right now because although the calendar may say JUNE, we just dropped back down to the 50’s F and I’m about to turn the heat back on.


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