Crab Salad served in gray ceramic bowls

Crab Salad

An easy and delicious recipe for Crab Salad using real lump crab meat. Serve on it's own or as a Seafood Pasta Salad or delectable Crab Salad Sandwich! Perfect for low carb and keto diets! 
Course Salad
Cuisine American
Keyword date night, easy, keto, low carb, pescatarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 226kcal
Author Marissa Stevens


  • butter lettuce leaves for lining individual serving bowls or salad plates
  • 1 pound lump crab meat picked through for bits of shell
  • 1 rib celery finely diced
  • 1/3 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons capers coarsely chopped
  • 1 tablespoon minced fresh parsley


  • Arrange butter lettuce leaves on 4 individual serving bowls or salad plates.
  • Add lump crab and celery to a large bowl.
  • Make crab salad dressing by stirring together remaining ingredients, mayonnaise, Dijon mustard, lemon juice, capers and fresh parsley. 
  • Spoon dressing over crab and celery; gently toss to coat evenly. Divide crab salad among 4 prepared bowls or plates and serve.



Serve this crab salad on its own or as crab salad sandwiches (this recipe works for 4 hoagie rolls or 8 potato or brioche rolls) or tossed with cold cooked pasta for a wonderful seafood pasta salad (adding 8 ounces of dry pasta cooked according to package directions and cooled will make 4 generous servings). Or serve scooped into avocado halves or hollowed out tomatoes for an elegant meal.


Calories: 226kcal | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 1117mg | Potassium: 257mg | Vitamin A: 155IU | Vitamin C: 11.1mg | Calcium: 56mg | Iron: 0.7mg