Crabmeat Salad | Connie Costello Health Coach

Crabmeat Salad

Crabmeat Salad

An elegant salad and a crowd pleaser. This salad has strong tasting anti-inflammatories, jalapeños, cilantro and fennel that are masked by the sweetness of the mango and the creamy avocado. A simple dressing is all that’s required to make this salad a party favorite.


  • Serves 4
  • 1 pound blue crabmeat
  • ¼ cup fennel, diced
  • ¼ cup green onion, minced
  • ¼ cup red pepper, finely diced
  • ¼ cup cilantro, minced
  • 1 tablespoon jalapeño pepper, minced
  • 2 Hass avocados, cubed
  • 1 cup mango, cubed

  • 1 tablespoon lime zest
  • 4 tablespoon fresh lime juice
  • 3 tablespoon extra virgin olive oil
  • ¼ teaspoon salt
  • ½ teaspoon pepper
In a medium bowl flake the crab making sure to remove any shell pieces. Add fennel, green onion, red pepper, cilantro, jalapeño and lime zest.
In a small bowl combine lime juice, olive oil, salt and pepper. Pour over crab and mix gently.
Gently fold avocado and mango into the mixture.
Serve and enjoy.

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