Crazy Crab Salad in Avocado Bowls
This crazy crab salad can be enjoyed any time of year—it is very versatile! This flavorful salad pairs wonderfully with the creaminess of the avocado, and the green onions, cumin, onion, and peppers kick up the excitement! If you do not have Paleo Mayo on hand, double up on the Dijon mustard. This adds an extra zing and is lower in fat and calories.
Yields 4 individual avocado bowls
1 cup (240 ml) lump crab meat
1 tablespoon (15 ml) Paleo Mayo (see Chapter 5)
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) chopped red onion
1 teaspoon (5 ml) chopped jalapeño
1⁄4 teaspoon (20 ml) ground cumin
Juice of 1⁄2 lime
Pinch sea salt and black pepper, or more to taste
2 avocados, halved and pitted
1 green onion, chopped
Mix all ingredients (except for the avocados and green onion) in a medium mixing bowl. Spoon 1⁄4 cup (960 ml) of mixture into each halved avocado. Top with chopped green onion, if desired.
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Crazy crab salad in avocado bowls is a five-minute lunch that looks like it took real effort — sweet lump crab tossed with Paleo mayo, Dijon, red onion, and jalapeño, then scooped straight into creamy avocado halves. The cool avocado and the zingy crab filling were made for each other. It's a light, elegant no-cook meal for two.
Pro Tips
- Pick over the crab carefully for shell fragments — with so few ingredients, the quality and cleanliness of the crab is everything.
- Dice the red onion and jalapeño very finely so they distribute through the salad instead of landing in sharp little bites.
- Choose avocados that yield gently to pressure; too firm and the bowls won't scoop cleanly, too soft and they collapse.
- Fill the avocado halves just before serving so the crab stays chilled and the avocado doesn't brown.
Frequently Asked Questions
Can I use canned crab?
Yes — drained well. Fresh lump crab is sweeter and more delicate, but good canned crab makes this a true pantry lunch.
How do I keep the avocado from browning?
Squeeze a little lemon or lime juice over the halves before filling, and assemble just before eating. The citrus slows oxidation noticeably.
Is this dish Paleo?
Yes — crab, avocado, Paleo mayo, Dijon, and vegetables. No bread, no grains, and it feels like a proper delicatessen lunch.
What if I don't like spicy?
Skip the jalapeño entirely or use just a thin slice. The salad is plenty flavorful from the Dijon and red onion alone.
Recipe Card
Ingredients
Method
- Mix all ingredients (except for the avocados and green onion) in a medium mixing bowl. Spoon 1⁄4 cup of mixture into each halved avocado.
- Top with chopped green onion, if desired.
