Crab Salad Recipe

Name: Crab Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound peekytoe crab, picked for shells; 1/4 cup small dice red onion; 1/4 cup small diced English cucumber; 2 tablespoons chiffonade basil; 2 tablespoons chiffonade mint; 1 teaspoon espellette; 1/2 cup spicy aioli, recipe follows; 2 to 4 tablespoons kosher salt; 2 tablespoons fresh lime juice; 3 avocados, ripe, for service; Sesame seeds, for garnish; Micro greens, for garnish; 1 quart mayonnaise; 1/2 cup Thai-chili paste, (recommended: Sriracha); 2 tablespoons espellette pepper; 1/4 cup lime juice; 2 tablespoons kosher salt; 1 tablespoon cayenne pepper

Servings: persons

1 pound peekytoe crab, picked for shells
1/4 cup small dice red onion
1/4 cup small diced English cucumber
2 tablespoons chiffonade basil
2 tablespoons chiffonade mint
1 teaspoon espellette
1/2 cup spicy aioli, recipe follows
2 to 4 tablespoons kosher salt
2 tablespoons fresh lime juice
3 avocados, ripe, for service
Sesame seeds, for garnish
Micro greens, for garnish
1 quart mayonnaise
1/2 cup Thai-chili paste, (recommended: Sriracha)
2 tablespoons espellette pepper
1/4 cup lime juice
2 tablespoons kosher salt
1 tablespoon cayenne pepper

1
Combine all ingredients in a bowl adjust seasoning with more spice, salt and lime juice, if needed.
2
Cut 3 avocados in 1/2 and remove the pit.
3
Slice each 1/2 into 12 slices keep the slices of each half tightly together, flipping each 1/2 avocado separately and turn them pit side up so you can stuff them with the crab salad evenly among the 6 avocado halves.
4
Wrap each ball tightly with plastic wrap so they hold their shape.
5
Garnish the crab rolls with sesame seeds and micro greens.
6
Mix all ingredients into a bowl.
7
Chill until ready to use.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound peekytoe crab, picked for shells, 1/4 cup small dice red onion, 1/4 cup small diced English cucumber, 2 tablespoons chiffonade basil, and more.

Yes, Crab Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crab Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions