This low carb, Crab Avocado Salad is an easy, healthy dinner or lunch that is naturally gluten free, paleo friendly and so fresh and tasty!

Crab Avocado Salad

Cup Tomatoes, (diced)

Tbsp Red onion, (minced)

Tbsp Cilantro, (minced + extra for garnish if desired)

lime juice

Tbsp Olive oil

tsp Sriracha

Salt

Oz Raw Dungeness Crab Meat (or lump crab)

Medium avocados

Mix together the tomatoes, onion,cilantro,  lime juice, oil, sriracha and salt. Gently fold in the crab and adjust to taste for lime juice.

Slice the avocados in half and either peel off the skin or scoop out of the shell.

Divide the crab meat between the avocados, top with extra cilantro if desired and DEVOUR!

I was looking for clarification on “raw” crab meat as well.  On the West Coast, Dungeness crab is plentiful, but we cook the meat as part of the cleaning process.  Do you truly mean “raw” and it is “cooked” like ceviche, or are you referring to canned crab meat, and not heating it?  (The only way I can think of to get truly raw crab meat is to catch it myself, or purchase from a live tank in an Asian market.)

The recipe looks delicious, and I can’t wait to try it.  I’ve been looking for healthy ways to use crab meat, and this looks like an absolute winner!

This was delicious.  I wasn't sure you really meant 'raw' crab meat, so I used canned crab meat, which is already cooked.

This crazy summer heat wave, in the 90s every day for weeks, is the perfect time for a cool, refreshing, nutritious dinner like this.  Hit the spot!
Thanks.

crab avocado salad

Prep Time: 5 minutes

Total: 5 minutes

Servings: 2

Ingredients

Instructions

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