Photo: Anna Pelzer
Crab & Avocado Salad with Fruit Salsa
8 ingredients
6 servings
openrecipes
"My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out."
Estimated Nutrition (whole recipe, rough)
393
Calories
7g
Protein
23g
Fat
48g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Peach | 1 medium (150g) | 59 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Nectarine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes