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This bright, flavorful crab salad is low in calories and high in protein. It comes together in minutes for a rich, satisfying lunch or snack.
Jumbo crab meat is one of my favorite indulgences. It’s a little pricier than other seafood, but when prepared the right way, it makes for some incredibly delicious meals.
This crab salad is one of my go-to recipes for enjoying this delicacy! It’s such a bright, simple dish that really highlights the natural flavor of the crab. Plus, it’s so easy to make.
Just chop some celery, bell pepper, and avocado, then mix the crabmeat with a creamy lemon-chive dressing. Toss it all together, serve with sourdough bread, and you’re good to go. What could be simpler?
This dish is full of Vitamin C, Vitamin B12, and Selenium. It is also a good source of Protein, Niacin, Vitamin K, Folate, Phosphorus, Zinc, and Copper. It’s a delicious indulgence that’s also great fuel for your body.
The next time you find yourself craving crab, this recipe is one you simply have to try. It’s such a satisfying lunch or snack!
How to make crab salad
Ready to see how this delicious seafood dish comes together? Let’s get cooking!
Step 1: In a large bowl, combine the crabmeat and citrus zest.
Step 2: Toss with just enough lemon-chive dressing to lightly coat the crabmeat. Taste for seasoning.
Step 3: In another bowl, combine the bell pepper, celery, cilantro, and salt. Toss with just enough dressing to lightly coat the vegetables.
Step 4: Combine the crab mixture and vegetables.
Step 5: Mix gently to blend.
Step 6: Serve with avocado slices and toast.
For a rich meal that’s ready in minutes, it’s hard to beat this crab and vegetable creamy salad. Fair warning: once you try a bite, you may be tempted to grab lump crab every time you see it in the store!
Tips for making this recipe
Use a light hand when mixing the crab. You want to preserve the hunks of meat so you can really taste the crab and appreciate the texture.
Also, you may be tempted to skip the sourdough to reduce your carb count. Don’t! Have a small piece if you must, but the crunch factor is absolutely worth the extra carbs. I also think something about the taste of sourdough really highlights the flavor of the crab.
If you have any extra salad, be sure to transfer it to an airtight container and place it in the refrigerator right away. If crab sits out longer than two hours, it will need to be discarded.
When properly stored, crab will stay fresh in the refrigerator for up to three days. Serve with fresh toast for a delightful little snack or meal!
Other delicious crab recipes
Looking for more ways to enjoy this marvelous shellfish? Crab is such a versatile ingredient! Here are a few of my favorite recipes I think you’ll enjoy:
You can also take a look at this roundup of low-carb seafood recipes for more inspiration.
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Crab Salad with Lime and Avocado
- 1 pound fresh cooked lump crabmeat
- Grated zest of 2 limes or lemons
- ¼ cup Creamy Lemon-Chive Dressing
- 1 orange or red bell pepper, (trimmed, seeds removed, and diced)
- 2 ribs celery, (finely diced)
- ¼ cup fresh cilantro, (finely chopped — can also use chervil or parsley leaves)
- ¼ teaspoon sea salt
- In a large bowl, combine the crabmeat and citrus zest.1 pound fresh cooked lump crabmeat, Grated zest of 2 limes or lemons
- Toss with just enough dressing to lightly coat the crabmeat. Taste for seasoning.¼ cup Creamy Lemon-Chive Dressing
- In another bowl, combine the bell pepper, celery, cilantro, and salt. Toss with just enough dressing to lightly coat the vegetables.1 orange or red bell pepper, 2 ribs celery, ¼ cup fresh cilantro, ¼ teaspoon sea salt, ¼ cup Creamy Lemon-Chive Dressing
- Combine the crab mixture and vegetables.
- Mix gently to blend.
- Serve with avocado slices and toast.