Thousand Island Snow Crab Salad

Thousand Island Snow Crab Salad

Snow crab and avocado in a mayonnaise based dressing.

The season for snow crabs goes from April until October, but the best period is April to May. Let's enjoy Spring with this delicious shellfish.

2 servings
Preparation 15 min

280 calories per serving 


3 tbsp mayonnaise   45 mL
1 tsp ketchup   5 mL
2 tsp lemon juice, freshly squeezed   1/4 lemon
10 drops Tabasco sauce   0.63 mL
1/4 tsp paprika   1 g
1/2 tbsp Cognac, or brandy [optional]   8 mL
1/4 stalk celery, cut into very small dices   18 g
1/4 green peppers, cut into very small dices   40 g
1/4 Boston lettuce   50 g
1 avocados, cut in half   170 g
1 snow crab legs, cooked, or Alaskan crab , shelled   130 g
1 pinch salt [optional]   0.1 g


  1. In a bowl, mix the mayonnaise, ketchup and lemon juice. Add the Tabasco sauce, paprika, a little salt and Cognac (optional).
  2. Cut the celery and pepper into very small dices (about 3 mm), then add them to the bowl. Set aside.
  3. Prepare the lettuce leaves and place them on individual serving plates.
  4. Cut the avocados in half and remove the stone, then remove the skin paying attention to keep the avocados intact. To avoid tipping, you may cut off a small slice from the rounded skin side. Place one avocado half on each plate, on top of the lettuce leaves.
  5. Shell the cooked crab meat, using a nutcracker, then add it to the bowl. Toss gently and spoon out portions for the top of each avocado half. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (150g)


% DV*

* DV = Daily Value




26 g

40 %

Saturated 4 g
+ Trans 0.1 g

20 %


20 mg


230 mg

10 %


9 g

3 %


5 g

20 %


2 g


5 g

Vitamin A

20 %

Vitamin C

40 %


2 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info


Free :
Added Sugar
Source of :
Copper, Iron, Magnesium, Manganese, Niacin, Omega-3, Omega-6, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Zinc
Good source of :
Fibre, Pantothenic Acid, Potassium, Vitamin A, Vitamin B6, Vitamin C
Excellent source of :
Folacin, Vitamin B12, Vitamin E, Vitamin K

More info

This recipe is in the following categories: Shellfish | Vegetables | First courses/Appetizers | High Fibre | Source of Omega-3 | No Cook | Easter

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