Zesty Lime Crab Salad with Peppers and Cilantro

Zesty Lime Crab Salad Is the Ultimate No-Cook Summer Star

This refreshing, tangy crab salad features sweet peppers, fresh lime juice, and cilantro for a bright, no-fuss dish that’s ready to chill—and impress.

A Family-Favorite Crab Salad with Big Flavor and Zero Fuss

Whether you’re throwing a backyard party or looking for an easy make-ahead lunch, this Zesty Lime Crab Salad delivers the best of summer in every bite. It’s vibrant, citrusy, and full of crunchy bell peppers, tender imitation crab, and bright herbs—everything you want in a light seafood dish.

Inspired by a cherished family recipe, this Colombian-Puerto Rican hybrid is built for hot days and laid-back meals. Marinated with freshly squeezed lime juice and olive oil, it’s the kind of dish that gets even better the longer it sits.

Ingredients You’ll Need

• Red or yellow onion – Sliced thin and soaked to mellow its bite.

• Bell peppers – Use a colorful mix of red, yellow, and orange for texture and visual appeal.

• Imitation crab – Pre-cooked and easy to use; real lump crab works too if you prefer.

• Limes – The key to the salad’s zesty brightness; fresh juice only.

• Cilantro – Adds fresh herbal flavor and a pop of color.

• Olive oil – Balances the acidity of the lime.

• Kosher salt and black pepper – To season and enhance all the flavors.

How to Make This Crab Salad

1. Mellow the onions:
Place sliced onions in a bowl with ¾ tsp salt. Massage the salt into the onions, then add warm water and the juice of half a lime. Let sit for 15–20 minutes. Drain and rinse under cold water.

2. Mix and marinate:
In a large bowl, combine the drained onions with sliced bell peppers, flake-style crab, lime juice from 3–4 limes, olive oil, cilantro, remaining salt, and black pepper. Stir to combine.

3. Let flavors meld:
Refrigerate for at least 2 hours (or overnight) to allow the flavors to fully develop.

4. Serve and enjoy:
Spoon into serving bowls and enjoy with crispy tostones, tortilla chips, or straight from the spoon.

Recipe Tips & Variations

• Seafood swap: Substitute shrimp or real lump crab if desired.

• No cilantro? Chopped chives or parsley can stand in.

• Make it spicy: Add finely diced jalapeño or a dash of hot sauce for heat.

• Make it lighter: Reduce olive oil or skip it entirely—this salad is bold enough without it.

What to Serve With Crab Salad

• Air fryer tostones: Golden, crisp, and the perfect crunchy companion.

• Tortilla chips or plantain chips: For an easy appetizer or snack.

• Over greens: Serve atop arugula or baby spinach for a quick, vibrant salad.

Storage Notes

This crab salad stores beautifully in the fridge for up to 4 days. In fact, the flavor improves as it marinates, making it an ideal meal prep option. Serve chilled straight from the refrigerator for best texture and taste.

Why It Works

With just a handful of fresh ingredients, this crab salad delivers a burst of citrusy brightness and satisfying crunch in every bite. It’s easy, budget-friendly, and perfect for entertaining or weekday lunches. Whether served with chips, tostones, or on its own, this dish proves that simplicity can be deliciously bold.

Stay tuned to The Horizons Times for more flavor-packed summer recipes and global family classics reimagined for modern home kitchens.