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!

Course Salad

Cuisine American

Keyword date night, easy, keto, low carb, paleo, pescatarian, whole30

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings people

Calories 226kcal

Author Marissa Stevens

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
⅓ 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 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.
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