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Crab-and-Avocado Salsa

Photo: Iain Bagwell; Styling: Kristen Shelton Fielder


Prep time 15 mins
Yield Makes 4 cups
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.


  • 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

How to Make It

  1. Combine first 5 ingredients in a bowl; fold in avocados and crab. Cover and chill.