This crab salad is bursting with chunky crab meat, creamy avocado, and fruity mango! Full of crisp, clean flavors, this salad is basically summer in a bowl. Enjoy it on its own for a light lunch or snack, or serve it alongside burgers or chicken on the grill!
Why You’ll Love This Avocado and Crab Salad
We all know I have a big sweet tooth, but my favorite savory indulgence is all things crab! I love whipping up a simple crab cake recipe in the summer or just snacking on the juicy meat itself. I’d been wanting to try something new with the extra meat I had on hand and this salad really hit the spot!
This salad is quick, simple, and full of flavor! I love how the creamy avocado coats each bite and how the fresh mango gives it a boost of sweetness. I’ve only used fresh crab meat with this recipe, but let me know if you try imitation crab and enjoy it.
Enjoy this salad as a fresh side (or topping!) with chicken, steak, burgers, etc. You can also top some fresh greens with it since it’s full of protein and healthy fats to keep you full! Let me know what you think!
More Salads with Avocado
- Tomato, Cucumber, and Avocado Salad
- Spinach Salad with Salmon and Avocado
- Grilled Corn Salad with Tomatoes and Avocado
- Chicken, Avocado, and Tomato Salad
Ingredients
All of these ingredients are super fresh and delicious! When I make this recipe I feel like Ina Garten or like I’m living in an Elin Hilderbrand novel.
- Fresh crab meat
- Avocados
- Mango – you can use frozen mango chunks, just make sure you thaw and drain them before adding them to the salad.
- Red onion
- Cilantro
- Lemon
- Mixed greens – if you’d like to serve it on a bed of greens!
How To Make This Crab Salad Recipe
Step 1: Combine
In a large bowl, combine the crab meat, mango chunks, diced avocados, chopped onions, minced cilantro, and lemon juice. Stir gently to combine.
Step 2: Serve
Serve your salad over a bed of mixed greens, or save it to plate alongside your favorite protein. Enjoy!
FAQs
Absolutely! This is the combination I most frequently enjoy, but you can add things like cucumber, celery, tomato, and corn. If you don’t like mangos, try subbing them for pineapple! It’s really up to you because I know there are many variations of this salad out there to please us all.
You can store this salad in an airtight container in the refrigerator for 1-2 days. Keep in mind that the avocados will start to brown quickly (though they’re still edible), and you won’t want to keep the crab meat sitting for too long. While you can save it for a couple of days, this salad is really best enjoyed fresh.
More Seafood Recipes You’ll Love
- Seafood Bisque
- Spicy Shrimp Sandwich with Avocado Mayo
- Quick and Easy Shrimp and Broccoli
- Baked Fish and Chips
- Simple Sheet Pan Salmon and Asparagus
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Crab Salad with Mango and Avocado Salad
Ingredients
- 1/2 pound fresh crab meat
- 1 cup diced mango
- 2 large avocados diced
- 1/4 cup minced red onion
- 2 tablespoons minced cilantro
- Juice of 1 lemon
- Mixed greens
Instructions
- In a large bowl combine the crab, mango, avocados, onion, cilantro and lemon juice. Stir with a gentle hand to combine.
- Serve over a bed of mixed greens.
