California Crab Salad

  • Prep: 30 min
  • Cook: 00 min
  • Total: 30 min
  • Servings: 4
Rated 4.6333/5 based on 30 customer reviews

Ingredients (12)

  • ½ medium cucumber thinly sliced
  • 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

Steps (3)

  • Step 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.
  • Step 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.
  • Step 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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Rated 5 out of 5 by from Terrific Lunch Salad I loved this salad I made it for a lunch date and it was a hit!
Date published: 2019-03-12
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
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