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    You are at:Home»Dairy-Free Recipes»Avocado Crab Salad or Crab Salad-Stuffed Avocados

    Avocado Crab Salad or Crab Salad-Stuffed Avocados

    4
    By Alisa Fleming on June 7, 2016 Dairy-Free Recipes, Entrees, Salad
    Jump to Recipe Print Recipe

    Fresh, creamy, low carb and dairy free join forces in this delicious avocado crab salad. The recipe reminds me of a southwestern-style California roll. In fact, I see no reason why you couldn’t enjoy it stirred into rice, if grains aren’t a concern for you. Also, if crab prices are simply too high, baby shrimp, salmon or even tuna can be swapped in for an equally delicious alternative.

    Note that this recipe has two options: a chopped style salad over greens or crab salad stuffed into avocado halves (as pictured). If you are a fan of stuffed avocado halves, then I highly recommend checking out this Peruvian Stuffed Avocados recipe, too!

    Avocado Crab Salad (or fun, handheld Crab Salad-Stuffed Avocados) - naturally dairy-free, gluten-free, optionally paleo recipeThis recipe with photo was shared with us by Atkins.com.

    Special Diet Notes: Avocado Crab Salad

    By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free (use a vegan mayo), gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, and optionally paleo (use a paleo-approved or homemade mayo).

     

    Crab Avocado Salad Recipe
    Atkins

    Avocado Crab Salad or Crab Salad Stuffed Avocados

    5 from 1 vote
    This recipe makes a great traditional salad, but for fun eating out of hand, you can enjoy this crab salad scooped into avocado halves, as pictured. Both options are given in the recipe below.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Servings: 4 servings
    Calories:
    Ingredients Method

    Ingredients
      

    • 3 tablespoons mayonnaise use vegan mayo for egg-free
    • 2 tablespoons fresh lime juice
    • 1 teaspoon ground cumin
    • ½ teaspoon paprika
    • 16 ounces canned crab can sub chopped baby shrimp
    • 2 medium 8-inch stalks celery, diced
    • Salt to taste
    • Freshly ground black pepper to taste
    • 1 medium avocado pitted and flesh cubed or 2 small avocados pitted
    • 3 cups chopped watercress omit if making stuffed avocados

    Method
     

    1. In a large bowl, whisk together the mayonnaise, lime juice, cumin and paprika.
    2. Add the crab meat and diced celery and stir to thoroughly combine.
    3. Add salt and freshly ground black pepper, to taste.
    For Stuffed Avocados
    1. Spoon crab mixture into small avocado halves.
    For Salad over Greens
    1. Gently stir the avocado cubes from 1 medium avocado into the crab salad. Divide the watercress between four plates and top with the crab salad.

    Tried this recipe?

    Let us know how it was!

     

    Share This!
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    4 Comments

    1. Pingback: Tuna Salad Avocado Boats Recipe (Dairy-Free, Gluten-Free)

    2. susan | the wimpy vegetarian.com on June 8, 2016 11:35 am

      This is exactly the kind of meal I love most on a warm summer day!

      Reply
    3. Wendy on June 8, 2016 5:51 am

      That looks amazing. I’ve been avocado obsessed lately and this looks like the perfect lunch.

      Reply
    4. Julie @ Running in a Skirt on June 7, 2016 5:14 pm

      5 stars
      Wow! This looks amazing. I’m all about the avocados lately!
      Can’t get enough!

      Reply
    5 from 1 vote
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