Crab & Avocado Salad with Fruit Salsa


  • 1 pound pasteurized crabmeat (preferably lump or back fin), picked over for stray shells
  • 1 1/2 cups mangoes, peaches or nectarines, diced
  • 1/4 medium red onion, cut into small dice
  • 1/4 medium red bell pepper, cored and cut into medium dice
  • 1 tablespoon chopped fresh cilantro or parsley
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon Salt and pepper, to taste
  • 3 ripe avocados


Gently mix all ingredients except avocado in a medium bowl. (Can be covered and refrigerated several hours. )

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When ready to serve, halve, pit, peel and slice avocado. Fan half an avocado on each plate and serve crab salad alongside.