California Crab Salad

29 Reviews
  • Prep 30 m
  • Total 30 m
Servings: 4


  • ½ medium cucumber thinly sliced
  • ½ package Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 1 cup buttermilk
  • 1 cup cherry tomatoes halved, stemmed
  • 1 cup mayonnaise
  • 1 cut into wedges lime
  • 1 large avocado peeled, seeded, thinly sliced
  • 1 tablespoon grated, fresh ginger
  • 1 teaspoon prepared horseradish
  • 2 cups cooked white rice chilled, rinsed
  • 4 butter Lettuce leaves
  • 4 ounces cooked crabmeat


  1. 1. In medium bowl, whisk together the dressing mix, buttermilk and mayonnaise until well blended. Fold in the horseradish and ginger. Chill covered for at least 30 minutes.
  2. 2. In a medium bowl, toss the crabmeat together with 4 tablespoons of the dressing until evenly coated. To serve, arrange ½ cup of the rice on top of each lettuce leaf. Top with 2 tablespoons of the remaining dressing. Arrange one quarter of the crabmeat, avocado and cucumber on top of each serving. Garnish with cherry tomatoes and lime wedges.
  3. 3. *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.
• For safe meat preparation, reference the USDA website.

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California Crab Salad is rated 4.6 out of 5 by 29.
Rated 5 out of 5 by from Delicious & Refreshing This is a great tasting summer salad/meal. The lime adds just the perfect amount of sweet and zesty. We made it as a side salad to some grilled shrimp.
Date published: 2014-05-26
Rated 5 out of 5 by from Great dish, Crowd Pleaser! Everyone at my party loved this dish! Very good! Everyone couldn't stop giving me compliments on this.
Date published: 2014-05-19
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