recipe: avocado crab salsa

quinoa enchilada casserole with avocado crab salsai had a big ripe avocado so i wanted to use it before it goes bad. then m picked up some lump crab meat so i looked for a recipe that had both and this was it!

since it’s just a salsa, i used it as a topping for the quinoa enchilada casserole i made as the main course for dinner. the two dishes worked so well together … it was MFEO!


  • 1 bell pepper, finely diced
  • 1 small red onion, finely diced, optional
  • 2 limes
  • 1 large Haas avocado
  • 8 oz of lump crab meat


  1. avocado crab salsasoften the limes prior to cutting to release as much juice as possible. i roll them on the counter and also press down on them (hard) on 4 sides.  slice limes and press for juice. you want at least 1/4 cup of juice.
  2. add the diced bell pepper and red onion to the lime juice. salt slightly with just a dash.
  3. check your crab meat for shells and pull out any pieces you may find.
  4. dice the avocado into large chunks – do this just as you are ready to make … not before because the avocado can change color on you if it sits out!
  5. gently fold the crab meat and avocado into the other ingredients ensuring it is all covered but don’t stir too much – the avocado gets mushy!
  6. refrigerate the mixture for at least 1 hour.


resource – original recipe from Being Bianca: Avocado Crab Salad

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