Brimming with avocado, tomatoes, shallots, and tossed in tangy lime juice, this healthy crab meat salad is refreshing and perfect for summer! 

Overhead shot of plates topped with crusty bread and crab salad.

There are strong ceviche vibes here.

I took my love of ceviche and mixed it with crab meat for a bright, tangy, and refreshing salad option. This medley is incredibly easy to throw together! Seriously, it takes mere minutes. You don’t have to cook a single thing.

It’s great for both entertaining or enjoying as a quick lunch or snack. I like to top salads with it, or eat it with fresh breads or crackers. And if you love crab as much as I do, you must check out my recipe for my Maryland Crab Cakes!

What’s in a healthy crab meat salad?

A lot of crab salads are tossed in mayo for a rich and creamy treat. I’m not at all against that—in fact, I’m very much into it. But I wanted to create a way to enjoy crab as less of a guilty indulgence and more of a healthy treat. Not to mention, we’re using high-quality super lump crab here. So I wanted to treat it right.

Overhead shot of fresh ingredients laid out on plates and cutting boards.

Here’s what you’ll find in this salad:

  • Super lump (or lump) crab
  • Avocado
  • Grape Tomatoes
  • Shallots
  • Jalapeño
  • Kosher salt and cracked black pepper
  • Fresh parsley
  • Lime zest and juice
  • Extra virgin olive oil

Equipment you’ll need:

  • Cutting board
  • Sharp knife
  • Mandolin (optional but preferred)
  • Zester/microplane
  • Mixing bowl
  • Large spoon, for mixing
Process shots of crab salad being made.

How to make this Healthy Crab Meat Salad with Lime.

  1. Place the crab in a large mixing bowl along with the avocado, tomatoes, shallots, jalapeños, salt and pepper, fresh parsley, and the lime zest and juice. Give the contents of the bowl a good stir to mix everything up and make sure that the lime juice gets distributed evenly.
  2. Add the extra virgin olive oil—1 to 2 tablespoons depending on your preference—and give the salad another quick toss. The olive oil isn’t absolutely necessary, but I find that it creates a richer and more buttery flavor while also cutting the acidity a smidge.
  3. Serve with crackers, fresh bread, or as is. This also goes great on a bed of mixed greens!
Overhead shot close up of mixing bowl full of crab salad with wooden spoon.
Overhead shot close up of plate of fresh bread pieces and crab salad with a fork.

Here are some other refreshing seafood salads to add to your menu:

Hope you enjoy!

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.

Overhead shot of plates topped with crusty bread and crab salad.

Healthy Crab Meat Salad with Lime

Brimming with avocado, tomatoes, shallots, and tossed in tangy lime juice, this healthy crab meat salad is refreshing and perfect for summer! 
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Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 16 oz ready-to-eat jumbo lump or lump crab You can find the best quality in the refrigerated seafood section of your grocery store.
  • 1 avocado, diced
  • 1 cup halved grape tomatoes
  • 1 shallot, very thinly sliced (preferably with a mandolin) You can also use very thinly sliced red onion, about 1/3 cup.
  • 2 ripe limes, zested and juiced When shopping for your limes, look for heavier limes. This indicates ripeness and they will contain more juice.
  • 2 TBSP extra virgin olive oil
  • 1 jalapeño, finely minced (use half if you don't want too much heat)
  • Kosher salt and cracked black pepper, to taste
  • 1/3 cup freshly chopped parsley

Instructions

  • Place the crab in a large mixing bowl along with the avocado, tomatoes, shallots, jalapeños, salt and pepper, fresh parsley, and the lime zest and juice. Give the contents of the bowl a good stir to mix everything up and make sure that the lime juice gets distributed evenly.
  • Add the extra virgin olive oil—1 to 2 tablespoons depending on your preference—and give the salad another quick toss. The olive oil isn't absolutely necessary, but I find that it creates a richer and more buttery flavor while also cutting the acidity a smidge.
  • Serve with crackers, fresh bread, or as is. This also goes great on a bed of mixed greens!

Notes

This salad is good in the refrigerator for three days; tastes best after sitting for one day.
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