Crab Salad with Pear and Hazelnuts

Most crab lovers know that fresh crab pairs well with avocado. But have you ever tried it with roasted hazelnuts (also called Filberts)? I got this idea from a crab hazelnut pear appetizer prepared by Oregon chef Jason Stoller Smith. It’s lovely.

Crab Salad with Pear and Hazelnuts Recipe



  • 1 1/2 cups fresh lump crab meat
  • 1/4 cup chopped roasted hazelnuts
  • 1/2 cup finely chopped celery
  • 2 firm, but sweet pears, finely chopped
  • 1/4 cup finely chopped red onion
  • 2 Tbsp finely chopped fresh parsley
  • 2 Tbsp lemon juice (or 3 Tbsp Meyer lemon juice)
  • 1 Tbsp olive oil
  • Freshly ground pepper
  • Salt and pepper to taste
  • 4 large pieces of butter lettuce, rinsed and patted dry


In a medium sized bowl mix the hazelnuts, celery, pear, onion, parsley, lemon juice, olive oil, ground pepper, and salt. Gently fold in the lump crab meat, trying not to break up the crab too much.

Make individual servings, about a half cup each over a piece of butter lettuce.

Serves 4.

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Showing 4 of 11 Comments

  • Foodie Bride

    Crab and hazelnuts? What an intriguing combo. It sure looks tasy!

  • LeisureGuy

    Oh, my. That sounds absolutely divine. I’m off to the store for crab and hazelnuts. Thanks. And we do have Meyer lemons here now.

  • Christine

    This sounds just wonderful Elise. I’ve got a crab, grapefruit and kiwi salad from the holidays waiting in line to post.

  • Susan at Food "Blogga"

    My husband will love this! I have crab, Meyer lemons, and hazelnuts, so I know what I’ll be making for him later. Thanks for the innovative recipe!

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