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California Crab Salad

This elegant summer salad is packed with nutrition. Chilled fresh or canned crab in a light dressing is served with avocados, tomatoes and spring greens.

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Nothing evokes the California dining experience like an epicurean health conscious lunch.  This salad includes some typical west coast ingredients and flavours.  


Santa Monica, California, USA. Photo: Matthew LeJune
Crab salad options

Try using homemade green tomato relish instead of the store-bought green relish.  You may also choose to substitute a number of greens like a spring mix or even baby spinach. Chili sauce or French vinaigrette can be substituted for the Catalina salad dressing.

crab salad

California Crab Salad

Kevin Lamoureux
This elegant summer crab salad in a light dressing with avocado and tomato is served over spring greens or Bibb lettuce.
Prep Time 20 minutes
Course lunch
Cuisine American
Servings 2
Calories 338 kcal

Ingredients
  

For the Plates

  • ½ head of Boston or Bibb lettuce washed and separated
  • 1 avocado halved, pitted, peeled and sliced
  • 1 tomato sliced
  • ½ cup fresh dill for garnish

For the Topping

  • 1 rib of celery chopped
  • 1 green onion chopped
  • ½ red bell pepper chopped
  • 3 tbsp mayonnaise
  • 1 tbsp sweet green relish
  • 1 tbsp Catalina style salad dressing
  • ½ cup shredded cooked crab meat or 1, 4 oz can
  • ½ tsp salt
  • ½ tsp pepper

Instructions
 

  • Arrange the plate ingredients then place the plates in the refrigerator to chill.
  • Mix the topping ingredients and spoon on top of the lettuce.
  • Garnish and serve immediately.

Notes

Garnish with fresh dill and serve with a wedge lime (optional).
Nutrition
Per serving
Calories: 338kcal | Carbohydrates: 19g | Protein: 10g | Fat: 29g | Saturated Fat: 4g | Fiber: 9g | Sugar: 9g | Iron: 2mg
Keyword crab, salad

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