Creamy Avocado, Crab and Rice Salad

Tossed with ranch dressing and creamy avocado, this summery Creamy Crab and Rice Salad can be served as a main or side dish.

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Cooking time PREP TIME 15 mins
Cooking time COOK TIME 5 mins
Servings SERVES 4
Ready in TOTAL TIME 20 mins (+ 10 mins standing time)
Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 5 mins
Ready in
TOTAL TIME 20 mins (+ 10 mins standing time)


  • 2 cups Minute® Instant Jasmine Rice
  • 2 cans (6 oz, each) canned crab, drained well
  • 2 stalks celery, diced
  • 1/2 cup ranch dressing
  • 1/2 cup feta cheese, finely crumbled
  • 1/4 red bell pepper, diced
  • 2 tbsp fresh chives, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 avocado, pitted, peeled and diced
  • 1/4 cup lemon juice


  • Add a splash of color to your table with a tasty salad that is bursting with fresh flavors. Whether it’s served on a cracker or a dinner plate, this satisfying Creamy Crab and Rice Salad will soon become your summer staple. Made with aromatic Minute® Instant Jasmine Rice, it perfectly balances crisp summery flavors with rich creamy textures.

    Step 1

  • Prepare jasmine rice according to package directions. Let cool completely.

    Step 2

  • In a large bowl, toss together rice, crab, celery, ranch dressing, feta, bell pepper, chives, salt and pepper.

    Step 3

  • In small bowl, toss avocado with lemon juice; stir into salad. Serve immediately.

    Recipe Tips

    Alternatively, use fresh lump crab meat or shredded imitation crab if desired.

    Substitute chopped grilled shrimp or cooked baby shrimp for crab if preferred.

    For an elegant presentation, lightly press salad into a ring mold before serving.

Choosing Your Crab

Customize just how creamy this dish is! After all, not all crab meat is created equal. The label lets you know what texture you should expect when you open the can.

  • Texture: If you want a smoother crab mixture to contrast the grains and crunch of the vegetables, reach for the cans that have a finer textured meat— those marked crabmeat. If you crave some chunky crab bits folded into your dish, choose the cans that contain unbroken crab meat — lump or super lump.
  • Flavor: Wild-caught crab tends to be a little more flavorful naturally, but sometimes those flavors  don’t work well with your recipe; on the other hand, farm-raised crab is more consistent. So if you want to make sure your favorite recipes turn out the same time and time again, you may want to use crab from a farm.
  • Freshness: Scoop the precooked meat — or imitation meat — right out of the can and directly into the bowl with your other ingredients. If you decide to go the fresh fish route, you´ll get richer flavors but you´ll need to cook and cool the crab before adding it to the mixture.
  • Imitation: Imitation crab does have seafood, just not crabmeat. It is finely shredded, so only choose this alternative if you are looking for a creamier dish.

Don’t have any canned crab? Grab that can of tuna or salmon out of your pantry, it has a bolder flavor than crab but that may be just what you’re looking for! Want something a little less creamy? This Spicy Chipolte Tuna on Rice packs your favorite flavors, along with some spice, all in one bowl!

This Multigrain Crunch Salad is another great light salad and is the perfect way to use your leftover ingredients! Want a refreshing dish with more turf and less surf? This flavor-packed Grilled Steak and Brown Rice Salad Platter will be the hit of the barbecue!

Red Peppers and Substitutes

Red peppers are the sweetest variety on the bell pepper spectrum. If you have yellow or orange bell peppers handy, they are slightly less sweet, but overall very similar. Make this dish even sweeter — and keep that festive pop of red —  by using pimento.

Lose the sweetness, and turn up the heat by experimenting with a flavorful variety. Anaheim peppers have a subtle fruity hint, while poblanos are bolder and earthier. Both options have a kick, but are mild enough to please the whole crowd. Want your dish to bite back? Reach for that spicy jalapeño.