Maryland Blue Crab + Apple Salad

With summer being in full swing and spending many weekends by the ocean down at the shore, I  have recently had an insatiable hunger for crabmeat and decided to combine some of my favorite flavors for this perfect summer recipe. Typically a buttery Chardonnay or a Pinot Gris pair very well with fresh crab meat, but this afternoon I was craving a 2010 Bordeaux – to each her own!  Please see ingredients and details on this delicious summer crab salad below!

Summer Crab Salad



^^the basil came fresh from our urban garden and smelled so good!








  • Prep time: 15 minutes
  • Serves 2

Crab Salad:

  • 8 oz lump Maryland Blue Crab meat, pick over for shells
  • 1 celery stalk, finely diced
  • 1/2 Granny Smith apple, finely chopped
  • 1/4 cup roughly chopped peacans
  • Fresh Basil, ripped with hands
  • Juice & zest of 1 lemon
  • 1/2 cup greek yogurt
  • salt & pepper to taste
  • Sesame seeds

Avocado Mixture:

  • 1 avocado
  • Juice of 1 lime
  • Salt & pepper to taste


  1. Mix all ingredients for crab salad in a bowl until blended, then cover and store in fridge to chill
  2. Mash avocado in a small bowl with lime juice and season lightly with salt and pepper
  3. Once crab salad has been chilled, remove from fridge and gently scoop mixture into a wide, short glass leaving room for avocado
  4. Add mashed avocado to top of cup and place a plate overtop of the cup, flip over gently and tap on sides of cup to release the mixture
  5. Garnish with sesame seeds, fresh cracked pepper and lemon zest
  6. Serve and enjoy!

Let me know what you think of my summer crab salad recipe in the comments section below! xo