Crab Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 12 servings
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1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons canned adobo sauce (from chipotle chiles in adobo)

2 tablespoons ketchup

2 tablespoons fresh lime juice

Salt and freshly ground black pepper

1/3 cup chopped red bell pepper (from about 1/2 bell pepper)

1 tablespoon chopped fresh cilantro, plus sprigs for garnish

1 pound cooked Dungeness crab meat, picked

4 avocados, peeled, pitted


  1. Whisk the mayonnaise, sour cream, adobo sauce, ketchup and lime juice together in a large bowl. Season with some salt and pepper. Fold in the bell peppers and chopped cilantro. Then fold in the crab.
  2. Cut a thin slice off the rounded side of the avocadoes so that they sit flat on a plate. Place the avocado halves, flat-side down, on a platter. Fill the cavities with the crab mixture, dividing equally. Garnish with a cilantro sprig. Serve cold.