Creamy avocadoes, fresh corn and sweet grape tomatoes play a supporting role to this dish’s real star: the delicate sweetness of fresh crab meat. Summery and savoury, this crab salad is perfect for BBQs and quick, tasty sandwich fillings.

Prep and Cooking Time Short
Recipe Difficulty Easy


  • 1 ear corn on cob, blanched
  • 1 cup grape tomatoes, cut in half
  • 1 avocado, cut in small cubes
  • 1/4 cup sliced green onion
  • 1 tbsp. capers, drained
  • 2 cups crabmeat
  • 2 tbsp. lemon juice
  • 6 tbsp. olive oil
  • 2 tbsp. minced parsley
  • 2 tbsp. chopped fresh dill
  • Salt and pepper
  • Baby greens


  1. Cut the corn off the cob.
  2. In a medium bowl combine the corn, tomatoes, avocado, onion, capers, crabmeat, lemon juice, olive oil, parsley and dill. Toss lightly to combine. Add salt and pepper to taste.
  3. Serves 4.

Did you know?

You can also substitute fresh Dungeness crab. Steam for about 7 minutes/lb., making sure not to overcook. The crabmeat should be white and fluffy, not translucent. Quickly transfer the crabs to an ice bath to stop the cooking process.

Did you know?

Male crabs are called “Jimmys” and female crabs are called “Sooks”. You can tell them apart by their “aprons” on their undersides.

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Crab Salad
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