Crab Salad
An easy and delicious recipe using real lump crab meat. Serve on it's own or as a Seafood Pasta Salad or delectable sandwich! Perfect for gluten free, and low carb and keto diets!
Servings: 4 people
Ingredients
- 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
- kosher salt and freshly ground black pepper optional
Instructions
- Arrange butter lettuce leaves on 4 individual serving bowls or salad plates.
- Add lump crab and celery to a large bowl.
- Make 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. Adjust seasoning if needed with salt and pepper. Divide salad among 4 prepared bowls or plates and serve.
Video
Notes
- Serve this 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.
- Check the mayonnaise label if you're following a Paleo or Whole30 diet, or make your own Avocado Oil Mayonnaise, which is appropriate for either diet.
Nutrition
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
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