- 1 cup (8 ounces) sour cream
- 1/4 cup thawed orange juice concentrate
- 2 to 4 tablespoons milk
- 8 cups torn salad greens
- 1 pound frozen crabmeat, thawed, flaked and cartilage remove or 2-1/2 cups flaked imitation crabmeat
- 2 ripe avocados, peeled and sliced
- 1 medium grapefruit, peeled and sectioned
- 1 medium navel orange, peeled and sectioned
- 1 can (8 ounces) sliced pineapple, drained and halved
- 3 hard-cooked eggs, sliced
- 1/4 cup sliced almonds, toasted
- In a bowl, combine sour cream and orange juice concentrate until smooth. Add enough milk to reach desired consistency. Cover and refrigerate until serving.
- On a serving platter, arrange greens, crab, avocados, fruit and eggs. Drizzle with dressing. Sprinkle with almonds. Yield: 8 servings.
Originally published as Citrusy Avocado Crab Salad in Country Woman May/June 2001, p40
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