Crab Salad with Pear and Hazelnuts

SaladLow CarbPaleoCrab

Delicious crab salad! with hazelnuts and chopped pear, served on a bed of butter lettuce.

Photography Credit: Elise Bauer

Most crab lovers know that fresh crab pairs well with avocado. But have you ever tried it with roasted hazelnuts (also called Filberts)?

Roasted hazelnuts have a naturally buttery flavor that goes beautifully with shellfish like crab and lobster.

The idea for this salad came from a crab hazelnut pear appetizer I had that was prepared by Oregon chef Jason Stoller Smith.

It’s lovely!

Crab Salad with Pear and Hazelnuts Recipe

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  • Prep time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 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

Method

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.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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6 Comments / Reviews

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Did you make it? Rate it!

  1. Ladybug

    This looks so good especially with the pear. YUM! Is it better to use fresh crab meat from the shell or can you get the same results from the can? I want to start getting into making crab, lobster, and shrimp dishes but I’m not quite sure what’s tastier.

    Fresh crab will be tastier, but it’s a lot more expensive than canned crab. Canned crab is good too. ~Elise

  2. deborah

    All time favorite! Everytime I make it people want to know where I found the recipe, so glad your web site is so easy to remember! Have a few vegies in the family so I always make it and hold the crab on the side until they’ve dished up then add the crab for the carnivores. Living in Portland, OR all the ingredients are local and pretty much affordable.

    xxxxxyyyyy

  3. Eric

    I made this recipe for my cousins baby shower and everyone loved it. It looks and tastes so elegant and easy to present. I served in on croissants and everyone loved it!

    xxxxxyyyyy

  4. twinky

    Im confused, do you serve the crab meat raw? Because it doesn’t mention anything about cooking the crab?

    Lump crab meat is sold already cooked. ~Elise

  5. Crystal

    I took advantage of a local crab sale today and needed a recipe! I used this recipe and oh my goodness…so decadent, it was like dessert! Loved this Elise! Thank you!

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Crab Salad with Pears and HazelnutsCrab Salad with Pear and Hazelnuts