Eight persons developed watery diarrhea after eating crab meat transported from Ecuador. The crab was purchased from a fish market in Ecuador, then boiled, shelled, and wrapped in foil. It was transported, unrefrigerated, in a plastic bag on the airplane. On arrival in the USA, it was delivered to a private residence where it was served in a salad on March 31 and April 1. No crab meat remained for culture. All illnesses were confirmed as cholera either by culture or serology.