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Lighter Crab Salad

By Deen Brothers


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 cup halved grape tomatoes
  • 1 large ear shucked corn on the cob
  • 1/2 medium thinly sliced hothouse cucumber (seedless)
  • 1/2 small thinly sliced Vidalia onion
  • 1/4 cup chopped fresh cilantro
  • 1 minced jalapeño pepper
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra- virgin olive oil
  • 1/2 teaspoon salt
  • 8 oz picked through fresh lump blue crabmeat
  • 1/2 peeled, pitted, and cut into 1/2-inch pieces haas avocado
  • 4 leaves green leaf lettuce


Combine the tomatoes, corn, cucumber, onion, cilantro, jalapeño, lime juice, olive oil and salt in a large bowl; toss to coat well. Fold in the crabmeat and avocado and toss gently to coat.

Divide the lettuce among 4 plates and top evenly with the crab mixture. Serve at once.

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