This recipe for crab salad is packed with tomatoes, avocado, corn and the perfect dressing!
About 6 weeks ago, I went grocery shopping and was so excited to find crab meat on sale for $5.99/lb!! That’s pretty much unheard of here in Central PA. We’re not exactly known as a seafood hub.
So I did what any frugal shopper does, and I scooped up 5 lbs. of it! I figured I would just freeze 4 lbs. and have it to use in the future.
But then I went back to the store the next week and it was still on sale (down from $18/lb.), so I grabbed 4 more pounds!
Guys, it’s been 6 weeks of this. Seriously, it’s like I’m so scared that it’s not going to be on sale one of these weeks that I just keep hoarding it! We’ve had so many crab cakes, I’ve made crab dip, crab pizza and now… Crab Salad!
I’ve been having it for lunch stuffed in avocado halves. Because even though there is chopped avocado in the salad itself, it is a proven fact that there is no such thing as too much avocado.
The kids have been eating it like a dip on crackers and tortilla chips. My husband has been shoveling it in by the spoonful. And basically, it’s a hit.
I mean, look at these ingredients. How beautiful are they??
You really can mix and match the ingredients to your specific tastes. This recipe is really just a combination of most of my favorite foods. Afterwards, I was thinking it would also be good with a little bit of a crunch… maybe some chopped pecans or crumbled bacon. If you aren’t a big fan of crab (or it’s not on sale), you could substitute shrimp instead!
Have fun with it!
But whatever you do… make it! It is SO worth it and the perfect lunch during the warm summer months that are coming up. It left me feeling full, but not uncomfortable or heavy.
A light and refreshing crab salad that is easy to customize to your tastes!
- 2 1/2 tbsp. olive oil
- 3 tbsp. lime juice
- 1/3 cup chopped red onion
- 1/4 cup cilantro chopped
- 1 pint cherry tomatoes (quartered)
- 1 avocado (chopped)
- 2 cups of corn (or 1 can)
- 1 lb. lump crab meat
- In medium size bowl, mix olive oil and lime juice until blended. You can also add salt and pepper to taste, if desired.
- Add the remaining ingredients and carefully stir until the dressing is evenly distributed.
Of course, I go and post this recipe on the same day that I eat the last batch of it. No worries, friends, I have 20 more pounds of crab in this house just waiting to be eaten!