Fortune Imports

Seafood Recipes

Crab Salad

Servings: 4


12 oz. canned lump crabmeat, rinsed and drained well
2 celery stalks, finely chopped
1 large avocado, diced
½ red bell pepper, finely chopped
2 tbsp. green onion, chopped
2 tbsp. artichoke hearts, chopped
2 tbsp. red wine vinegar
1 tbsp. olive oil
1 tbsp. lemon juice
Salt and pepper


  1. Combine all ingredients except the salt and pepper and mix well. If you want a creamy crab salad, you can use a food processor to mix.
  2. Add salt and pepper to taste.
  3. Serve with crackers and veggies, atop mixed greens, or sandwiched between two slices of wheat bread.
Recipe Compliments of Dish on Fish
Photo styling: Monica Lavin of Lavin Label
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