easy crab and avocado salad

Avocado Crab Salad

Perfect summer salad with lump crabmeat and healthy fats.

Course Main Dish, Salad
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 282 kcal
Author yvonne


  • 2 avocados ripe
  • 8 ounces crab meat
  • 3 tbsp mayonnaise
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 3 tablespoons celery small diced
  • 1 tablespoon green onion minced
  • 1/4 teaspoon Himalayan sea salt
  • 1/4 teaspoon dried dill
  • black pepper to taste


  1. In a large mixing bowl combine lemon juice, Dijon mustard and mayonnaise. Whisk until combined.
  2. Add salt, pepper, and dried dill to the mixture and stir
  3. Fold in drained lump crabmeat, celery and green onion into the dressing mixture until well mixed and refrigerate. (This can be prepared the day before)
  4. Halve and pit each avocado and sprinkle with salt and pepper to taste.
  5. Fill with lump crabmeat salad and enjoy!

Recipe Notes

This dish is best served slightly chilled.