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Crab and Avocado Salad

01/06/06 @ 06:00:00 am, by Kate Hopkins Email 5277 views • Categories: Shellfish, Salads & Relishes, Avocados

I think I'm in love with this recipe. Short and easy to prepare (under 5 minutes after you set your ingredients), and also very tasty. If you want a bit of kick to this, leave the seeds in the jalapeno peppers.

  • 1 cup Crab Meat, Cooked (approx 1/2 lb)
  • 2 Jalapeno Chiles, seeded and minced
  • 1/4 Red Onion, Chopped
  • 1 Clove Garlic, Finely Chopped
  • 1/4 cup Tomato, Chopped, 1 small
  • 2 tbl Cilantro, Fresh, Snipped
  • 2 tbl Olive Oil
  • 3/4 tsp Salt
  • Ground Pepper (to Taste)
  • 2 Avocados, Peeled & Chopped
  • 1/4 cup Lime Juice

Place the Crab meat in a medium glass mixing bowl. Add the jalapenos, Onion, garlic, tomato and cilantro. Mix well. Add the oil, salt and pepper.

Fold in the chopped avacados, being careful not to smash the salad. Mix in the lime juice. Either serve immediately, or cover and chill.

Serves 6

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Permalink • 16 comments

Comments, Pingbacks:

Comment from: radish [Visitor] · http://www.sassyradish.com
I am going to make this salad sometime this weekend - it sounds incredible. I'm a fan of all things crab and all things avocado. And if you throw any cilantro in it, then how can I say no? Thanks for sharing this recipe!
PermalinkPermalink 01/06/06 @ 08:21
Comment from: Tartine Gourmande [Visitor] · http://www.beaskitchen.com/blog
I am like you, I love this combination of flavours. I will try yours. It looks nice.

I have this recipe if you are interested. A variation on presentation and flavours.

http://www.beaskitchen.com/recettes/avocatcrabe

Bea
PermalinkPermalink 01/06/06 @ 08:41
Comment from: Mark [Visitor]
Subtract the crab meat and garlic (and maybe increase the tomatoes) and you have pico de gallo salsa, ready to throw into tacos.
PermalinkPermalink 01/06/06 @ 09:50
Comment from: Mark [Visitor]
... on second thought, leave the crab meat in, and you have crab tacos.
PermalinkPermalink 01/06/06 @ 09:51
Comment from: coglethorpe [Visitor] · http://www.foodienet.com
I think I would leave out the garlic and onions and double the jalapenos. :-)
PermalinkPermalink 01/06/06 @ 11:19
Comment from: TG [Visitor]
fanTASTic recipe
PermalinkPermalink 01/06/06 @ 14:03
Comment from: Val [Visitor]
this works great with shrimp, too, even frozen shrimp. (Thaw and shell the shrimp, then) drop in a pot of boiling water to which you've added a good amount of crab boil so the shrimp are spicy, too. Boil for 2 minutes -- just long enough to make them opaque -- then fish them out and add to the salad, warm or cold.

I like this salad VERY spicy, so I'd amp up the jalapenos. Leave the seeds in, and instead of mincing, slice them croswise in very thin sections. My version doesn't have tomatoes or garlic, either -- I leave those for guacamole.
PermalinkPermalink 01/06/06 @ 15:29
Comment from: greg [Visitor]
Given how magical the combination of chipotle and avocado is, I'd consider replacing some (or all) of the fresh jalapenos with canned chipotles and a bit of their adobo.
PermalinkPermalink 01/06/06 @ 17:33
Comment from: Barbara Fisher [Visitor] · http://www.tigersandstrawberries.com/
Or dried, powdered chipotle, Greg. But damned if it doesn't look tasty either way. Heck, leave in the jalapenos, and then add a sprinkle of the powdered chipotle. I cannot get enough of avocado with that smoky sizzle.

And why not do it with crab and shrimp? Or would that just be too much goodness in one recipe?
PermalinkPermalink 01/06/06 @ 21:36
Comment from: foodcrazee [Visitor]
delish looking dish ! WIth the combi of avocado, crab, lemon juice and cilantro, its definitely is.

What abt some extra julienne of spring onion ?
PermalinkPermalink 01/07/06 @ 00:38
Comment from: Sinn [Visitor] · http://themadredhead.blogspot.com/
That looks great. Will have to try it. Now if I could only find a decent Mexican Restaurant in Redmond I'd be a very happy camper.
PermalinkPermalink 01/07/06 @ 01:37
Comment from: TupperLove [Visitor] · http://My.Tupperware.com/Carmela
I want to try this but I'm allergic to red onions. I've always wondered what is best to use instead of red onions.
PermalinkPermalink 01/08/06 @ 18:24
Comment from: Noelle [Visitor]
Just made this minus the jalepenos, and put it in corn tortillas lightly fried in olive oil. Absolutely delicious tacos! Thanks for this recipe!!
PermalinkPermalink 01/22/07 @ 21:16
Comment from: Suzanne [Visitor] Email
This is a classic! But I'm pretty sure the picture shows sliced green onions &/or chives. Cilantro looks like parsley. Don't see green onions in the recipe. Just wondering, yummy anyway.
PermalinkPermalink 04/04/07 @ 12:09
Comment from: Amanda [Visitor] Email
Anything with avocado and crab makes me weak at the knees, making this good looking dish today, i know i will love it.
PermalinkPermalink 09/11/07 @ 06:05
Comment from: ebluesky [Visitor] Email
Quite wonderful ... this is the best of both worlds -- crab and avocado -- in honor of spring! I skipped the jalapenos (sensitive guest), added some celery leaves, doubled the recipe and presented on a bed of spring greens. Served with a brut champagne. Plenty for 4 and just enough room for dessert (strawberries w/ creme fresh)!
PermalinkPermalink 03/18/08 @ 17:53

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