‘Just Peachy’ Crab Salad with Avocado!

Crab Salad with Peaches and Avocados

‘Just Peachy’ Crab Salad with Avocado is perfect for a summer appetizer or light dinner and pretty enough to serve company!

Summer peaches and creamy avocado are a delicious complement to fresh and naturally sweet crabmeat that has a touch of ocean saltiness!


I found this recipe in my search for a salad using summer peaches. I knew this was a keeper recipe when I saw it was from Chef Virginia Willis, a contributing editor for Southern Living Magazine!

‘Just Peachy’ Crab Salad with Avocado,

adapted from Southern Living

Yield: Makes 6 servings

The crab salad can be made ahead, but the avocado and peach layers are best prepared just before serving.

Peach and Avocado Crab Salad


1 pound fresh jumbo lump crabmeat

2 tablespoons lemon zest

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

5 tablespoons fresh lemon juice, divided

1/2 jalapeño pepper, seeded and finely diced

1/4 cup finely diced celery

2 green onions, finely chopped

Kosher salt and freshly ground pepper to taste

5 to 6 medium peaches, unpeeled and coarsely chopped

2 tablespoons honey

3 medium avocados, diced




Pick crabmeat, removing any bits of shell. Whisk together lemon zest, mayonnaise, Dijon mustard and 1 Tbsp. lemon juice. Fold in jalapeño, celery, green onion, and crabmeat, gently, using a rubber spatula. Season with kosher salt and freshly ground pepper to taste.


Stir together peaches and remaining 4 Tbsp. lemon juice. Reserve 3 cups peach mixture. Pulse honey and remaining peach mixture in a food processor until smooth. Season pureed peach mixture with kosher salt and freshly ground pepper to taste.


Spoon 1/4 cup pureed peach mixture onto a chilled plate. Place a 3 1/2-inch round cutter in center of peach mixture on plate.  (A clean, empty tuna can with both ends removed can be substituted for a cookie cutter if you don’t have the right size.) Spoon one-sixth of diced avocados and 1/2 cup reserved chopped peach mixture into cutter, packing each layer firmly and sprinkling with kosher salt and freshly ground pepper to taste.


Top with about 1/2 cup crab mixture. Carefully remove cutter from plate. Repeat procedure with remaining pureed peach mixture, avocado, chopped peach mixture, and crab mixture. Arrange desired amount of arugula around each layered salad; serve immediately.

You can find a printable recipe here.

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  24 comments for “‘Just Peachy’ Crab Salad with Avocado!

  1. July 28, 2014 at 5:19 am

    Excellent Mary! Looks delightful. Your photos make me want to got out for the ingredients right now…and it isn’t even 4:30 AM yet!

  2. Lynn@Happier Than A Pig In Mud
    July 28, 2014 at 5:26 am

    Truly summer on a plate Mary! An elegant and healthy meal:@)

  3. July 28, 2014 at 6:03 am

    I agree with Pat I am ready to go out for the ingredients also and it is still dark outside. I will be thinking about this salad until I make it. Looks wonderful. Pinning.

  4. July 28, 2014 at 6:30 am

    Those are beautiful salads!

  5. July 28, 2014 at 7:25 am

    This salad is sure to satisfy my taste buds! It is so nice to have something different to serve in these hot days of summer! Thanks , Mary, another winner! Yum!😊🌴

  6. July 28, 2014 at 8:31 am

    This is definitely too pretty to eat Mary!! What a wonderful combo of colors and textures~ looks perfect!

  7. July 28, 2014 at 8:48 am

    Mary, This looks and sounds delicious!! Such an unusual combination of ingredients but the mix must be wonderful! I can’t wait to make this! Linda

  8. July 28, 2014 at 9:50 am

    Pretty~Pretty! I have gals coming for a sewing retreat next week & you wanna bet this will be on my menu? THANKS for the idea & the recipe, Mary.
    What is the pattern name of your pretty white dishes, please??? I’m sick of my every day set & am looking to purchase some new ones.

    • July 28, 2014 at 10:08 am

      Hi Rett, The dishes are Paula Deen Whitaker. They came from Target.com several years ago :)

  9. July 28, 2014 at 11:29 am

    It’s almost lunch time and I’m thinking how good this would be.

  10. photogal01
    July 28, 2014 at 11:30 am

    Yep. This will be one I’m making. Love crab and avocado together. . .and the peaches sound awesome. Thank you!

  11. franki
    July 28, 2014 at 12:14 pm

    All my favorites in ONE!! franki

  12. July 28, 2014 at 2:21 pm

    Beautiful and delicious sounding…I think this will be a keeper for sure…The avos on our trees are, usually, depending on variety, much larger than the Haas pictured…and probably one would be large enough.

  13. July 28, 2014 at 2:47 pm

    OH! I want some of this right NOW!!! I am sitting here eating an apple. THIS would be so much better:):) I will have to get the ingredients, we LOVE crab anything!!!

  14. July 28, 2014 at 4:42 pm

    Sounds delicious…We are at the beach and will try this with fresh cleanest.

  15. July 28, 2014 at 4:47 pm

    Oops… fresh crabmeat

  16. July 28, 2014 at 7:46 pm

    What a perfect summer salad, Mary! You’ve arranged it so attractively on the plate with your magical touch. I’m ready for a big serving.

  17. July 29, 2014 at 2:35 am

    It looks and sounds delicious Mary. Pinning!

  18. July 30, 2014 at 12:16 pm

    The Texas peaches are no longer available, but I’m saving off this recipe, Mary. It looks delicious and perfect summer fare. Thanks for sharing.

  19. July 30, 2014 at 7:37 pm

    What a great combination of flavors!…looks great…pinning away!

  20. Rattlebridge Farm
    July 31, 2014 at 9:35 pm

    Perfectly perfect blend of flavors. I’ve got to make this, and soon!

  21. August 1, 2014 at 8:12 pm

    this looks fabulous! and perfect for our crabby coast~

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