Crab Salad

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A Pike Place Market-inspired experiment that yielded a really delicious summertime dish. We ended up going back for seconds when we had it by itself, but paired with a starch it could probably serve 4.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners

Dietary guidance: n g d 

Tags: salad · crab ·


1/2 head greenleaf lettuce
1/2 lb Dungeness crab meat
1 avocado, cut into bite-size pieces
Any other veggies you'd like to add. We used cherry tomatoes and sugar snap peas. I'd expect that cucumber, carrot, apple would also work, but I'd avoid anything with a sharp flavor that could overpower the crab, like onion or bell pepper.

1/4 cup extra virgin olive oil
Juice and zest of 1 lemon
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp parsley
1/2 tsp thyme


Combine all of the salad ingredients in a large bowl.

Whisk the olive oil and lemon juice in a small bowl until they come together. Add the remaining ingredients, whisk to combine, and drizzle over the salad.


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