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Avocado Crabmeat Salad

You'll reel in compliments with Gail VanGundy's colorful seafood salad. "It makes a pretty side dish," notes the Parker, Colorado cook.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2 servings


  • 1/2 cup flaked crabmeat, cartilage removed or imitation crabmeat
  • 1/2 cup chopped lettuce
  • 1/3 cup diced celery
  • 1/2 teaspoon finely chopped onion
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon paprika
  • 1 tablespoon mayonnaise
  • 1 large ripe avocado, peeled, pitted and halved


  • In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until combined. Serve in avocado halves.

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