Crab-and-Avocado Salsa

Coastal Living
Crab-and-Avocado Salsa Recipe
Photo: Iain Bagwell; Styling: Kristen Shelton Fielder


The flavors are mild here, so the sweet crab has a chance to shine. Fold the ingredients in gently; you want them to be well mixed but still chunky. Serve cold with your favorite tortilla chips.
Makes 4 cups


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1 small red bell pepper, finely chopped
1/4 cup minced red onion
3/4 teaspoon lime zest
1/4 cup fresh lime juice
1/2 teaspoon salt
2 ripe but firm avocados, diced
1 pound jumbo lump crab, picked


Prep: 15 Minutes
Combine first 5 ingredients in a bowl; fold in avocados and crab. Cover and chill.

Created date

February 2014