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

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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! 


  • 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


  • Cutting board
  • sharp knife
  • Mandolin (optional, but preferred)
  • Zester/microplane
  • Mixing bowl
  • Large spoon, for mixing


  • 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!


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