Food · Recipe

Easy Crab Salad – Gluten Free, Egg Free, Dairy Free

If you’re looking for an easy light salad, say for a brunch in spring or a nice side for a pot luck party in the summer this is a great option. It makes a wonderful stand alone meal or nice side. Either way you dice it you can find a place for this delicious, refreshing salad on your dinner table.
The serving options are unlimited: Eat as a dip with crackers or bread. Use as a salad on top of lettuce. Serve as a sandwich between 2 slices of sourdough or a bagel. Stuff it inside avocado or hollowed out tomatoes. The versatility makes this such an easy dish for large parties, small gatherings or a simple, fast meal.
16 oz Crab Meat
1 Mango
1 Avocado
1 Bunch Dill
1/2 Bulb Fennel
1/2 Medium Red Onion
2 Tbsp Fish sauce
1-2 Lemons, Juiced
1 tsp chili flakes, optional
  1. Cut  mango and avocado in about 1/2 inch chunks
  2. Dice red onion and fennel
  3. Finely Chop Dill
  4. Add all ingredients into a large mixing bowl, toss and serve
(This did keep for me for about 3 days in the fridge.)

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