Avocado and Crab Cocktail with Mango

If you’re looking for a light and refreshing appetizer that’s perfect for any occasion, this avocado and crab cocktail is a must-try. Combining sweet mango, juicy watermelon, and fresh mint with delicate lump crabmeat, this dish is as vibrant as it is flavorful. 

A zesty horseradish-lime dressing ties everything together, making this the ultimate starter for your next gathering.

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Here is Why This Avocado and Crab Cocktail Works

Bright and Fresh: This combo of juicy watermelon, creamy avocado, and sweet mango with lump crab meat is like a tropical vacation in a glass—without the pricey airfare.

Quick and Easy: No cooking required! Just chop, mix, and enjoy. Perfect for when you want to impress without breaking a sweat.

Versatile: Serve it as a fancy appetizer or keep it casual with some tortilla chips on the side—your choice!

Zesty Kick: The horseradish lime dressing adds a punchy flavor that brings everything together, making this appetizer anything but boring.

The Ingredients

• Meat: Crabmeat
• Produce: Watermelon, mango, avocado, fresh mint, limes
• Pantry seasonings: Salt
• Condiments: Prepared horseradish

Recipe Variations 

Spicy Jalapeño Avocado and Crab Cocktail: Add 1 finely diced jalapeño and a sprinkle of chili flakes.

Citrus Basil Crab Cocktail: Swap the mint for fresh basil and add segments of orange or grapefruit.

Cucumber Melon Crab Cocktail: Replace the mango with diced cucumber and add a handful of crumbled feta cheese.

Tips for Success

• Fresh, lump crab meat makes all the difference. We used Dungeness crab but any type of crab will work. Be sure to check for any leftover shells before mixing.
• Slice the fruit and avocado in uniform-sized pieces for a consistent texture in every bite.
• Let the cocktail sit in the fridge for a few minutes after assembling to allow the flavors to meld and keep everything refreshingly cool.
• A ripe avocado adds creaminess, but make sure it’s firm enough to hold its shape when diced.

Storage

To store any leftovers, transfer the avocado crab cocktail mixture into an airtight container and refrigerate it. It’s best to consume it within 1-2 days, as the avocado and other ingredients can lose their freshness quickly.

Refreshing Crab Appetizer

This colorful crabmeat cocktail makes a grand debut as a small appetizer serving four guests or as a cool and refreshing light meal for two served with grilled bread and a crisp white wine.

More Crab Recipes

Living in the Pacific Northwest, we frequently have an abundance of crab meat. We have classic dishes like Dungeness crab cakes with garlic butter sauce to a simple crab melt sandwich, we have many more selections for you. Here are a few.

• crab pasta
• crab enchiladas
• crab stuffed shrimp
• salmon and crab Wellington
• hot crab dip

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

4.95 from 18 votes

Crabmeat Cocktail

By Pat Nyswonger

Large lumps of Dungeness crabmeat are mixed throughout this luscious Crabmeat Cocktail with Watermelon, Mango and Avocado. A tangy dressing made with horseradish and lime juice adds a little zing and balances the sweetness of the fruit.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings

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Ingredients 

1x2x3x

• ▢ 8 ounces fresh crabmeat
• ▢ 1/2 cup diced watermelon, seeds removed
• ▢ 1/2 cup diced mango
• ▢ 1/2 cup diced avocado
• ▢ 2 tablespoons sliced fresh mint
• ▢ 1 teaspoon prepared horseradish
• ▢ 1 lime, juiced
• ▢ Salt to taste
• ▢ Fresh mint leaves for garnish
• ▢ 1 or 2 Limes, cut in half

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Instructions 

• In a large shallow bowl add the crabmeat, watermelon, mango, avocado and mint. 
• In a small dish, add the horseradish, lime juice and salt whisk to combine.
• Drizzle the horseradish-lime dressing over the crabmeat and fruit and toss gently to combine.
• Spoon the mixture into 2 cocktail glasses, garnish with mint sprigs and half of a lime for each cocktail.
• Serve immediately

Notes

• Before adding the crabmeat to the bowl sort through it to remove any pieces of shell or cartilage.
• Stack several mint leaves together then roll them lengthwise into a tight cylinder-roll and slice across into thin slices

Nutrition

Serving: 1, Calories: 119kcal, Carbohydrates: 11g, Protein: 11g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 55mg, Sodium: 379mg, Fiber: 3g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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