Healthy Crab Meat Salad with Lime

5 from 2 votes

Brimming with avocado, tomatoes, shallots, and tossed in tangy lime juice, this healthy crab meat salad is refreshing and perfect for summer!

Prep Time10

Cook Time0

Total Time10

Course: Salad, Side Dish, Snack

Cuisine: Seafood

Servings: servings

16 oz ready-to-eat jumbo lump or lump crab You can find the best quality in the refrigerated seafood section of your grocery store.
1 avocado, diced
1 cup halved grape tomatoes
1/3 cup freshly chopped parsley
2 TBSP extra virgin olive oil
1 shallot, very thinly sliced (preferably with a mandolin) You can also use very thinly sliced red onion, about 1/3 cup.
2 ripe limes, zested and juiced When shopping for your limes, look for heavier limes. This indicates ripeness and they will contain more juice.
1 jalapeño, finely minced (use half if you don't want too much heat or omit it)
Kosher salt and cracked black pepper, to taste

Place the crab in a large mixing bowl along with the avocado, tomatoes, shallots, jalapeños, salt and pepper, fresh parsley, and the lime zest and juice. Give the contents of the bowl a good stir to mix everything up and make sure that the lime juice gets distributed evenly.
Add the extra virgin olive oil—1 to 2 tablespoons depending on your preference—and give the salad another quick toss. The olive oil isn't absolutely necessary, but I find that it creates a richer and more buttery flavor while also cutting the acidity a smidge.
Serve as a side or with crackers, fresh bread. This crab meat salad also goes great on a bed of mixed greens.

This salad is good in the refrigerator for three days; tastes best after sitting for one day.
When removing any kind of crab from a can, you still need to double check and make sure that there are no bits of shell or cartilage that may have accidentally been packed in there with the meat. Simply spread the meat out onto a paper towel or clean cutting board and give it a good once over before you start your prep.