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In my recent attempt to keep things healthy and simple, (which really only lasted for about three days), I wanted to mix up my salad and protein regimen by adding some fresh Dungeness Crab to the repertoire. The best thing about this recipe is that it is quick and simple if you are able to buy the fresh shelled crab meat.

San Francisco Dungeness Crab Salad


2 cups cooked cooled crab meat, flaked

1 cup celery, diced

1/4 cup chopped green onions, diced slightly above the green line

1 tsp salt

1/2 tsp pepper

2 TBS fresh lemon juice

3 TBS mayonnaise

Romaine or red leaf lettuce leaves, cleaned

6 avocado wedges, optional


Mix crab meat with celery, green onions, salt, pepper, lemon juice, and mayonnaise. Serve over mixed greens with a slice of avocado, if desired.

To prepare this as an appetizer, wash and dry Romaine lettuce leaf, place 2 TBS of crab salad in the upper section of the lettuce stalk and garnish with a few wisps of carrot.

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