This creamy and zesty crab salad is low-carb and bursting with fresh flavors. Enjoy it on its own, in a lettuce wrap, or as a topping for avocado halves.

Delicious as a summer dish or in the winter! We tend to make it in December after we make King Crab legs for Christmas Dinner. This is a recipe we love to make with the leftovers!

Recipe:
3 Cups cooked crab meat (shredded or chopped)
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional)
1 Tablespoon onion, finely chopped
1 celery stalk, finely diced
1 teaspoon parsley
Salt and pepper to taste

Optional Garnishes
Avocado halves
Lettuce leaves (butter lettuce or romaine work great)
Sliced cucumbers or cherry tomatoes

Instructions

1. Prepare the Dressing
• In a mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, and smoked paprika. Adjust the seasoning with a pinch of salt and pepper to taste.

2. Mix the Salad
• Add the crab meat, green onions, celery, and fresh dill or parsley to the bowl with the dressing.
• Gently toss until the crab is evenly coated in the dressing. Be careful not to break up the crab meat too much.

3. Chill and Serve
• Cover the bowl and refrigerate the salad for at least 15–30 minutes to let the flavors meld.
• Serve cold or at room temperature.

Serving Ideas
• As a sandwich, try our White Bread Chaffle
• As a Wrap: Spoon the crab salad into lettuce leaves for a light, handheld meal.
• With Avocado: Fill halved avocados with the crab salad for a rich, satisfying keto option.
• Over Greens: Serve on top of a bed of mixed greens or arugula for a refreshing salad.
• Snack Option: Scoop onto slices of cucumber or use as a dip with bell pepper strips.

Macros -

Calories 237, Fat 19, Carbs 5g, Fiber 2g, (Net Carbs 3) Protein 11g

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