Crab and Avocado Salad

Crab meat in a bowl. On a wooden background.
Prep Time: 
20 minutes prep time
Number of Servings: 
Serves 2
Recipe Source: 


  • 8 oz fresh cooked crabmeat, preferably peekytoe, picked over for shells and cartilage
  • Finely grated zest of 12 lemon
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp minced red onion
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp finely chopped fresh flat-leaf parsley
  • 1 Tbsp finely chopped fresh basil
  • 12 jalapeño, seeds removed and sliced paper-thin
  • 1 ripe avocado, cut into 34-inch dice
  • Sea salt and freshly ground pepper
  • 4 large leaves butter lettuce


  1. Mix crabmeat, lemon zest and juice, onion, oil, parsley, basil, and jalapeño in a medium bowl to combine.
  2. Add avocado and toss very gently to combine, keeping avocado intact.
  3. Season to taste with salt and pepper. (The salad can be covered and refrigerated at this point for up to 2 hours.)
  4. For each serving, place 2 lettuce leaves on a dinner plate and top with half of the salad. Serve immediately.
Nutrition Info: 
326 Calories, 23 g Protein, 12 g Carbohydrates, 8 g Fiber, 22 g Total fat (3 g sat), 648 mg Sodium, ★★★★★ Vitamin B12, C, K, ★★★★ Phosphorus, ★★★ Zinc, ★★ Vitamin B3 (niacin), B6, E, Potassium, Vitamin B2 (riboflavin), Calcium, Magnesium