Creamy Avocado and Crab Salad


Crab meat 750 Gram (fresh)
Roma tomatoes 3 Medium , sliced (firm and red)
Avocado 1 Medium , stoned
Green onions 2 Medium , chopped (fresh)
Basil leaves 4 Medium , chopped
Feta cheese 200 Gram , crumbled
Garlic clove 1 Large , chopped finely
Sour cream 100 Gram
Red wine vinegar 1 Bottle (1 l) (to be used as required)
Extra virgin olive oil 1 Bottle (1 l) (to be used as required)



1. Chop the stoned avocado into small pieces.

2. Season both sides of the tomato slices with salt and pepper.

3. In a plate, lay the tomato slices in a single layer.

4. Chop the garlic clove and mix with a little salt. Mince this mixture,with the flat side of a knife.


5. In a bowl, mix the crab meat, chopped avocado,sour cream,half of the chopped basil leaves and chopped green onions.

6. Cover the bowl with a cling film and put it inside the refrigerator, to chill.

7. Cut the seasoned tomatoes into two halves and put them in a salad bowl.

8. Drizzle red wine vinegar and olive oil over the tomatoes.

9. Add the minced garlic, feta cheese and the remaining chopped basil to the tomatoes and toss the mixture , gently.


10. In a cake mold, fill the chilled crab mixture and press it in tightly, with the back of a spoon, for the desired shape to form.

11. In a serving platter, turn out the chilled crab salad and place the seasoned tomatoes around it.

12. Pour the residual liquid ,onto the tomatoes,as a dressing.


14. Serve the salad garnished with chopped green onions and cilantro leaves.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 5758Calories from Fat 5118

 % Daily Value*

Total Fat 555 g853.8%

Saturated Fat 60 g300%

Trans Fat 0 g


Sodium 1291 mg53.79%

Total Carbohydrates 50 g16.7%

Dietary Fiber 16 g64%

Sugars 19 g

Protein 89 g178%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet