Avocado Crab Salad or Crab Salad Stuffed Avocados
Prep time
Total time
This recipe makes a great traditional salad, but for fun eating out of hand, you can enjoy this crab salad scooped into avocado halves, as pictured. Both options are given in the recipe below.
Serves: 4 servings
  • 3 tablespoons mayonnaise (use vegan mayo for egg-free)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • 16 ounces canned crab (can sub chopped baby shrimp)
  • 2 medium (8-inch) stalks celery, diced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 medium avocado pitted and flesh cubed or 2 small avocados, pitted
  • 3 cups chopped watercress (omit if making stuffed avocados)
  1. In a large bowl, whisk together the mayonnaise, lime juice, cumin and paprika.
  2. Add the crab meat and diced celery and stir to thoroughly combine.
  3. Add salt and freshly ground black pepper, to taste.
For Stuffed Avocados
  1. Spoon crab mixture into small avocado halves.
For Salad over Greens
  1. Gently stir the avocado cubes from 1 medium avocado into the crab salad. Divide the watercress between four plates and top with the crab salad.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/avocado-crab-salad