Corn, Crab and Avocado Cold Salad

Corn, Crab and Avocado Cold Salad
Prep Time
15 mins
Chill Time
1 hr

This cold crab salad is perfect for a side or a main dish.  The possibilities are endless with this recipe.

Course: Salad
Cuisine: American
Servings: 7 servings
Author: My Portable Pantry
  • 12 oz lump crab meat
  • 1 pint grape tomatoes cut in half
  • 1 avocado diced
  • 2 jalapeƱos diced fine (seeds removed for mild)
  • 1 1/2 cups roasted corn kernels can or fresh
  • 1/3 cup chopped red onion
  • 1/2 cup lime juice more to taste
  • 3 tsp olive oil
  • 2 tbsp chopped parsley
  • 1 tsp tarragon chopped
  • 2 tbsp scallions chopped
  • 2 cloves cloves garlic minced
  • 1 tbsp dijon mustard
  • 1 tsp rice wine vinegar
  • salt and fresh pepper to taste
  1. In a small bowl combine red onion, 1 tbsp lime juice, 1 tbsp olive oil, pinch of salt and pepper.

  2. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  3. In a large bowl combine chopped crab meat, avocado, tomatoes, jalapeƱo and corn.

  4. In a small bowl add the remaining lime juice, mustard, vinegar, garlic, olive oil, pepper, salt and fresh herbs. Whisk until combined.

  5. Pour over crab mixture and toss gently.

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