Nutty Crab Salad with Pear

For 4


  • 1 1/2 cups fresh lump crab meat
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped roasted hazelnuts
  • 2 finely chopped pears
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 4 pieces of butter lettuce
  • salt and pepper to taste


  1. Preheat oven to 350 F and dry roast the hazelnuts for 5 minutes, use cooking oil to coat the nuts at your own discretion
  2. Chop the hazelnuts or lightly crush using a dough roller
  3. Mix the finely chopped celery, red onions, pears, hazelnuts, parsley  together in a medium sized bowl
  4. Add in lemon juice, olive oil, salt and pepper to taste
  5. Fold in the lump crab meat with love, don’t break up the meat too much
  6. Serve individually or collectively on rinsed and dried pieces of butter lettuce
  7. Bon appétit! ;)

Serving suggestions:  bread, rolls, bubbles, …

NOTES: One of the most delicious, refreshing salads I’ve had, period! Using fresh crab meat adds guaranteed amazingness, I bet this is especially true when crabs are in season. . .  Premium quality canned crab meat work just fine. DO NOT, I repeat, DO NOT try to substitute with imitation crap ever!!!!! Pay this dish proper respect! As for the choice of pears, you can’t go wrong with Bosc pears because they are firm enough to be chopped up and very sweet! So beautiful to serve and a known crowd pleaser 🙂


Filed under appetizer, salad, Seafood

3 responses to “Nutty Crab Salad with Pear

  1. WHYeat?

    i especially liked the pears. crispy. adds a slight sweetness, but doesn’t overpower.

  2. Steve

    It’s so nice that I don’t have to get the meat out of the crab myself! And a high-five for not using imitation crab meat; that stuff is made from fish!

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